2 tablespoons balsamic vinegar
3 tablespoons white sugar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 green bell pepper, chopped
2 tablespoons olive oil
1/2 cup chicken broth
1/2 cup Italian-style salad dressing
1 teaspoon dry mustard
In a medium bowl, mix the vinegar, sugar, lemon juice, Worcestershire sauce, green pepper, olive oil, chicken broth, Italian-style salad dressing, dry mustard and lemon zest. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from the refrigerator and pat dry. Mix the chicken with the vinegar mixture. Place the chicken in a roasting pan and drizzle with salad dressing. Season with dry mustard.
Preheat oven to 350 degrees F (175 degrees C).
Roast uncovered chicken in the preheated oven 30 minutes, turning once, until no longer pink. Remove skin from blade and cut chicken into 1/4 inch strips. Place strips onto a large baking sheet. Brush dry mustard onto strips and sprinkle with chicken strips.
Bake 5 to 6 hours in the preheated oven, turning once, until chicken is cooked through.