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Categories:
orange juice ground ginger honey mustard salt chicken breasts buttery crackers barley nugget cereal flour apricot marmalade
Viewed: 127 - Published at: 10 years agoIngredients
- 12 cup orange juice
- 1 teaspoon ground ginger
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- salt and pepper
- 4 (4 ounce) boneless skinless chicken breasts
- 2 cups buttery crackers, crushed
- 14 cup barley nugget cereal (eg. Grapenuts TM)
- 1 tablespoon all-purpose flour
- 4 tablespoons apricot marmalade, for topping
Method
- To Make Marinade: In a nonporous glass dish or bowl, combine the orange juice, ginger, honey, mustard, salt and pepper to taste.
- Mix together.
- Add chicken pieces and turn to coat.
- Cover dish and refrigerate for at least 2 hours to marinate.
- Preheat oven to 350 degrees F (175 degrees C).
- In a resealable plastic bag, mix together the crushed crackers, grape nuts and flour.
- Rinse chicken and pat semi-dry.
- Dredge in cracker mixture to coat and place in a lightly greased 9x13 inch baking dish.
- Bake in the preheated oven for 40 to 45 minutes.
- Remove from oven, top each chicken piece with a light coating of marmalade and put under broiler for 3 minutes.
- Voila!
- Note.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients.
- Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
