Finger Lakes Chicken

Ingredients and Instructions

2/3 cup fat?free mayonnaise

1 tablespoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons poultry seasoning

1 cup distilled white vinegar

4 boneless chicken breasts

In a shallow glass bowl combine the mayonnaise, salt, pepper,

poultry seasoning and vinegar. Mix together. Reserve 1/4 of the

sauce for basting. Pierce chicken pieces with a fork and add to

remaining sauce, tossing to coat. Cover and refrigerate for 2 to 4

hours to marinate.

Lightly oil grill and preheat to medium high. Remove chicken

pieces from sauce/marinade and grill for 6 to 8 minutes on each

side or until chicken is no longer pink and juices run clear.

Baste with reserved sauce while grilling.