Lightly pound chicken to help prevent shrinkage.
Dip each breast in egg white, then in bread crumbs, coating evenly.
In a large skillet, heat oil and saute each breaded breast over medium heat until golden. Clean skillet.
In it combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic. Cook over medium heat, stirring until smooth. Add chicken. Cover and cook 10 more minutes or until tender.
Contains 73 mg cholesterol and 397 calories.
ur it over the chicken in a large resealable
>Season both sides of chicken with salt, pepper and
under to lightly pound the chicken breasts between two pieces of
teel skillet.
Add the chicken to the hot pan and
an with oil. Add chicken and brown chicken on all sides, 2
owl, and blend well. Add chicken breasts, and let marinate for
Combine chicken and soy sauce in plastic
Pound chicken to 1/4 inch thickness.<
Cut up chicken.
Mix orange juice, soy sauce, orange marmalade, peach preserves, pepper and salt together.
Marinate chicken in mixture for 2 hours.
bake chicken in 375 degree Fahrenheit oven for 45 minutes.
Turn chicken.
Bake 15 minutes more.
uart casserole combine chicken, oil, garlic and orange peel.
Cover.
Brown chicken in oil in skillet. In 9-inch square baking dish, pour contents of rice, margarine, water and orange juice. Place chicken on top. Cover with foil. Bake at 350\u00b0 for 20 minutes. Remove from oven and spoon marmalade over each chicken breast. Return to oven and bake an additional 10 minutes, uncovered. Let stand 5 minutes before serving.
Wash and dry chicken.
Place in flat baking dish.
Sprinkle with salt and pepper.
Spread orange marmalade on each chicken breast.
Top with butter.
Cover and bake at 350\u00b0 for 45 minutes. Uncover and bake 15 minutes longer.
Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.
Brown chicken in butter.
Add salt and pepper.
Mix together brown sugar, cornstarch, ginger, orange marmalade, orange juice and lemon.
Add to chicken in frying pan.
Cover and simmer, stirring occasionally, for 25 to 35 minutes, until tender.
Add 1 thinly sliced orange.
Simmer an additional 10 minutes.
Serve hot.
Mix flour, salt, and pepper; coat chicken.
Heat oil on med, brown chicken.
Mix nutmeg with marmalade and juice, spread over chicken.
Cover and cook for 15 minutes.
Place chicken breasts in baking dish.
Salt and pepper chicken. Bake at 350\u00b0 for 45 to 60 minutes.
The last 10 to 15 minutes of baking, mix together dry onion soup packet and jar of orange marmalade and spread on top of chicken breasts.
Continue baking another 15 minutes.
Serve with wild rice and mandarin orange salad.
In a small sauce pan add in: marmalade, orange juice and water. Simmer until blended and reduced about 50%. It should be like syrup.
Add chicken, orange slices and peas until all are hot.
Serve over rice. If desired, sprinkle with slivered almonds.
Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker.
In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables.
Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
Season chicken breasts and thighs with adobo seasoning and pepper.
Place the seasoned chicken and 1 cup water in a large saucepan over medium heat. Turning frequently, cook until water has been reduced. Mix in remaining water, onion, green bell pepper, and celery. Cover, reduce heat to low, and continue cooking about 20 minutes, until vegetables are tender and chicken is no longer pink and juices run clear.
Stir orange marmalade into the saucepan, coating each piece of chicken. Cover, and continue cooking about 10 minutes.