1 t Butter

1 c Celery - 1/4 inch dice

1 ea Med red bell pepper 1/4" dic

3 tb Soy sauce

2 tb White vinegar

1 tb Dijon mustard

1/2 ts Salt

3 ea Chkn breasts, hvd & deboned

1/4 c Carrots - shredded

1 ea Med onion, 1/4" dice

1 ea Clove garlic, finely minced

1 c Chicken stock

1 c Catsup

3 tb Brown sugar - packed

1/4 c Fresh lime juice

Sweat the carrots in butter 5 minutes; then add the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 minutes; add vegetables and heat through remove from heat and stir in lime juice. Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 minutes, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting until done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn.