Marmalade-Glazed Chicken
By: Anonymous
Published: Thursday, February 11, 2010 - 7:43pm

Ingredients




1 tablespoon Olive oil
3 Skinless boneless chicken breast halves
1 Egg, beaten
1/2 cup Dry bread crumbs
1/4 cup Grand Marnier
1/4 cup Orange marmalade
1 teaspoon Fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1/4 teaspoon Garlic powder

Preparation

1 Pound chicken breasts halves to 1/4-inch thick. 2 Heat oil in medium skillet over medium-high heat. Dip chicken in egg, then in crumbs to coat well. Shake off excess. Cook until browned, about 1 1/2 minutes, per side. Remove from skillet; keep warm. 3 Add Grand Marnier to skillet. Bring to boil, scraping up browned bits. 4 Blend in marmalade. Mix in remaining ingredients. Reduce heat to low. 5 Return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes; check frequently to avoid burning glaze. 6 Serve immediately. 7 NOTES : I usually combine the marmalade, lemon juice, Worcestershire, mustard and garlic powder and add it to the skillet all at once.