4 skinless, boneless chicken breast halves
1/4 cup balsamic vinegar
1 cup distilled white vinegar
1 1/2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 pinch crushed red pepper
1 dash paprika
1. Peel chicken. Cut into 1/4 inch strips.
2. Place strips on a plate. Cover and refrigerate for 30 to 45 minutes.
Heat the balsamic vinegar in a large saucepan over four heaters or in a large saucepan. Stir chicken pieces over the balsamic vinegar. Cook 30 minutes, turning once, turning and holding pan in low heat.
While chicken pieces are cooking, cover foil and place a sheet of waxed paper under the foil to prevent burning. Brush heavily with water to moisten if desired.
Meanwhile, remove from balsamic vinegar-water mix (avoiding sweet water) and place in small plastic bag. Brush with marinated liquid until completely coated. Sprinkle chicken with seeds and several teaspoons salt and pepper. Pour marinade in creamer or heavy saucepan and bring to a boil.
Remove chicken from marinade, reserving marinade from bowl. Let cool and cut into strips to make eight.
Place chicken breasts on waxed paper. Cover and refrigerate marinade until well chilled.
Preheat grill for medium high heat.
Bake chicken on grill uncovered 18 to 24 hours, turning after 20 minutes. Serve with dipping sauce and ketchup.
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