Balsamic Barbecue "Chicken"

This is a very simple way to dress up Quorn naked chicken cutlets.  It added tons of flavor and moisture.  I served mine with grilled asparagus.

1 C balsamic vinegar
3/4 C ketchip
1/3 C brown sugar
1 garlic clove, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 package Quorn Naked Chick's cutlets, thawed for about 30 minutes

Combine the first 8 ingredients in a small sauce pan until smooth.  Simmer over medium-low heat for 15-20, or until reduced by 1/3.  Generously coat both sides of the cutlets.  Grill over medium heat until warmed through.  You can re-baste the cutlets after you flip them.  I served mine with a little extra BBQ sauce on the side for dipping.

*BBQ sauce recipe from FoodNetwork.com