"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MARMALADE GLAZED CHICKEN, by , is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Buss


1 Tbls olive oil
3 Boneless chicken breast halves, skinned and pounded to 1/4 thick
1 Egg, beaten
1/2 Cup bread crumbs (progresso seasoned)
1/4 Cup Grand Marnier
1/4 Cup Orange Marmalade
1 tsp fresh lemon juice
1/4 tsp worcestshire sauce
1/4 tsp Dijon mustard
1/4 tsp garlic powder

Dip chicken in egg then in crumbs to coat well. Cook in skillet with olive oil until browned, about 1 1/2 minute per side.

Remove from skillet and set aside

Add Grand Marnier to skillet and bring to boil scraping up brown bits.

Stir in marmalade then add lemon juice, worcestshire sauce, Dijon mustard and garlic powder.

Reduce heat to low and return chicken to skillet.

Cover and simmer 10 min. Bast with glaze and continue to simmer (covered) about 5 minutes.

Personal Notes:
Personal Notes:
I always double up on the sauce starting with the Grand Marnier, Marmalade, lemon juice, worcestshire sauce, Dijon mustard, and garlic powder.

I seems to need more sauce




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