1 bunch green onions, cleaned w/ 2" greens

Remove fat from chicken and place in ziplock bag or shallow nonreactive dish or pan. Place vinegar, mustard, salt and pepper in mixing bowl and whisk to blend. Gradually whisk in oil. Pour mixture over chicken and marinate, covered, in refrigerate for 3-6 hours or overnight. Turn several times. When ready to cook, arrange a rack about 5" from heat source, spray with nonstick cooking spray and preheat grill. When grill is hot, grill chicken, turning several times, until chicken springs back when touched with your finger and juices run clear when chicken is pierced. Watch carefully; total time should be 8-10 minutes but may vary depending on type of grill and intensity of heat. Brush tops of each chicken breast with plum sauce and cook for 1 minute more. Garnish with cluster of green onions. Serves 6.