0 recipes from contoocook and beyond


l tbsps. olive oil
2-3 boneless and skinless chicken breast halves, pounded to l/4″
l egg beaten to blend
l/2 cup bread crumbs
l/4 cup Grand Marnier
l/4 cup orange marmalade
l tsp. fresh lemon juice
l/4 tsp. worcestershire sauce
l/4 tsp. dijon mustard
l/4 tsp. micned garlic
Dip chicken in egg then breadcrumbs to coat.Cook in hot skillet with olive oil about 2 mins. per side.
Remove chicken from skillet and keep warm. Add 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 about l0 mins. vasting with glaze. Serve with wild rice and vggies.

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