P.S. Pioneer Day!

I hope my kids remember that when they were smaller,
on Pioneer Day, I would make a "Pioneer Dinner".
This usually consisted of baked beans/pork and beans,
(canned, not homemade)
served up pioneer-style in old Marie Callendar pie tins.
I would put some burlap on the table for a table cloth,
and we would eat by the lite of our
kerosene lanterns, with wooden spoons.
If I was really feeling fancy,
I added hot dogs to the mix.
We drank water out of mason jars (????)
Sometimes we would even have
dutch oven peach cobbler, with ice cream.
Very pioneer-y, don't you think?

Sticky Chicken

Ingredients:

• 1/2 cup balsamic vinegar
• 1/2 cup low sodium soy sauce
• 1/2 cup chicken broth
• 1/4 cup sugar
• 1/4 cup brown sugar
• 3 Tbsp. honey
• 3 garlic cloves, minced
• 2 Tbsp. grated fresh ginger root
• 1/8 tsp. pepper
• 2 lbs. boneless, skinless chicken breasts

Preparation:

Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours. When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 8-13 minutes, stirring each piece occasionally. Check the breasts for doneness (160 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 4-7 minutes total. Return chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately - with lots of hot cooked rice!

Sounds easy enough for me, although I doubt that I will be patient (or prepared) enough to actually marinade it for 24 hours!
 I'm gonna try it today.
I'll let you know how it is!