Recipe - Marmalade-Glazed Chicken

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

Pound chicken breasts halves to 1/4inch thick.

Heat oil in medium skillet over mediumhigh 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.

Add Grand Marnier to skillet. Bring to boil, scraping up browned bits.
Blend in marmalade. Mix in remaining ingredients. Reduce heat to low.
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.
Serve immediately.
NOTES : I usually combine the marmalade, lemon juice, Worcestershire,
mustard and garlic powder and add it to the skillet all at once.

Posted to MCRecipe Digest V1 #367

Recipe by: Bon Appetit, July 1986

From: DarlingCL@aol.com

Date: Sat, 11 Jan 1997 07:57:53 0500 (EST)