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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.