Marmalade Glazed Chicken
photo by BarbryT
- Ready In:
- 1 tablespoon olive oil
- 3 boneless skinless chicken breast halves
- 1 large egg, beaten
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup Grand Marnier
- 1⁄4 cup orange marmalade
- 1 teaspoon lemon juice
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Dijon mustard
- 1⁄4 teaspoon garlic powder
- Pound chicken breasts to a thickness of 1/4".
- Heat oil in medium skillet over medium-high heat.
- Dip chicken in egg, then in crumbs to coat well. Shake off excess.
- Cook until golden brown, about 1-1/2 minutes per side.
- Remove from skillet and keep warm.
- Add Grand Marnier to skillet.
- Bring to a boil, scraping brown bits.
- Blend in marmalade.
- Mix in remaining ingredients and 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.
Questions & Replies
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This is the recipe to use when you want to make an ordinary supper an 'occasion'. It truly couldn't be any easier. It also cooks away as you're preparing your vegetables. Loved the glaze. I did cut down a bit on the marmalade, only because it was the end of the jar and I was too lazy to go and get another out of storage. :roll: The meat was tender and juicy and went very well with Recipe #61353. Thanks for posting such a great recipe. Made for the Auzzie/NZ Recipe Swap #26
This is a really tasty chicken dish, & I enjoyed making it! Easy & tasty ~ What more could one want! I did sub Triple Sec for the Grand Marnier, 'cause that usually is the orange kind of thing I have on hand! The citrus & marmalade did a very nice number of the breasts! Thanks for sharing your recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
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<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>