4 skinless, boneless chicken breast halves
1 cup balsamic vinegar
1 teaspoon ground white pepper
2/3 cup molasses
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup dry bread crumbs
1/4 cup butter
In a medium bowl, toss together the vinegar, white pepper, molasses, salt and pepper. Stir in the chicken and mushroom soup. In a separate bowl, dissolve all but 1/2 of the bread crumbs in the soup. Compose the mixture into the chicken mixture. Fold in the bread crumbs, 1/4 cup butter, and pour into the baking dish.
Cover with foil, and bake in the preheated oven for 30 minutes.