Ingredients

Instructions

  1. Pound chicken breasts to a thickness of 1/4".
  2. Heat oil in medium skillet over medium-high heat.
  3. Dip chicken in egg, then in crumbs to coat well. Shake off excess.
  4. Cook until golden brown, about 1-1/2 minutes per side.
  5. Remove from skillet and keep warm.
  6. Add Grand Marnier to skillet.
  7. Bring to a boil, scraping brown bits.
  8. Blend in marmalade.
  9. Mix in remaining ingredients and reduce heat to low.
  10. Return chicken to skillet.
  11. Cover and simmer 10 minutes.
  12. Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes.
  13. Check frequently to avoid burning glaze.
  14. Serve immediately.