| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 3 |
|
Skinless boneless chicken |
|
|
breast halves |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Dry bread crumbs |
| 1/4 |
c |
Grand Marnier |
| 1/4 |
c |
Orange marmalade |
| 1 |
t |
Fresh lemon juice |
| 1/4 |
t |
Worcestershire sauce |
| 1/4 |
t |
Dijon mustard |
| 1/4 |
t |
Garlic powder |
INSTRUCTIONS
Pound chicken breasts halves to 1/4-inch thick. 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. 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 MC-Recipe Digest V1 #367 Recipe by: Bon
Appetit, July 1986 From: DarlingCL@aol.com Date: Sat, 11 Jan 1997
07:57:53 -0500 (EST)
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”