Balsamic Chicken with Fresh Summer Relish

I tried this recipe several weeks ago.  Then I called my mama and told her she needed to make it too.  We've both made it a few times since then.  For other people.  This is one of those great meals that screams summer but is wonderful year-round.  It's full of flavor, vitamins, colors...and did I mention taste?!  Oh my the taste!  Simply to die for.  It's not even worth it for me to tell you any more about this dish; just go make it.  You can thank me later!

For the Chicken:

1 cup vegetable oil

1/2 cup balsamic vinegar

3 tablespoons ketchup

3 tablespoons sugar

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

1 garlic clove, minced

2 green onions, chopped

5 pounds boneless, skinless chicken breasts

For the Relish:

1 red bell pepper, chopped

1 cucumber, chopped

2 tomatoes, chopped

1/2 cup purple onion, minced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

1 garlic clove, minced

1/2 teaspoon salt

black pepper to taste

To prepare the chicken, mix the oil, vinegar, ketchup, sugar, Worcestershire, dry mustard, salt, and pepper in a bowl.  Stir in the garlic and green onions.  Pour over the chicken in a baking dish, turning to coat.  Marinate, covered, in the refrigerator for 6 hours or longer.  Remove the chicken from the refrigerator and let stand at room temperature for several minutes.  Heat a skillet over medium-high heat.  Saute chicken until cooked through.

To prepare the relish, mix the pepper, cucumber, tomatoes, and onion in a bowl.  Stir in the olive oil, vinegar, oregano, garlic, salt and pepper.  Serve over the chicken.

The marinade may be reserved.  Boil for 2 minutes in a saucepan and then serve with the chicken.

Serve the chicken over a bed of your favorite version of quinoa.  Top with salsa, and drizzle with reserved, boiled marinade.  Voila.  Dinner's on the table!

Serves 6-8.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.