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Categories:
olive oil chicken egg bread crumbs Grand Marnier lemon juice Worcestershire sauce Dijon mustard garlic orange marmalade
Viewed: 36 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 6 boneless chicken halves skinned and pounded thin
- 1 egg beaten to blend
- 1 cup bread crumbs
- 1/4 cup grand marnier or orange juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 cup orange marmalade
Method
- Heat oil in skillet over medium high heat. Dip chicken in egg and then in bread crumbs to coat well. Cook until browned about 1 1/2 minutes per side. Remove and keep warm. Add orange juice or 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 5 minutes. Serves 6.
