Meat:

4 to 6 chicken breasts
Lawry's seasoned salt to taste

Marinade:

2 c. white vinegar
1 tbsp. butter
1 tsp. Lawry's seasoned salt
1/2 c. Worcestershire sauce
2 tbsp. mustard

Prepare outside grill; cooking temperature should be low.

In a boiler, combine vinegar, butter, Lawry's salt, Worcestershire and mustard. Bring to a boil. Keep mixture hot. Baste both sides of chicken and place on a low heat grill. Turn and baste chicken every 5 minutes depending on the heat of the grill until chicken is done.