3 boneless chicken breasts, skinned
1 tsp. olive oil 1 egg, beaten
1/2 c. dry bread crumbs 1/4 c. Grand Marnier
1/4 c. orange marmalade 1 tsp. fresh lemon juice
1/4 tsp. Worcestershire 1/4 tsp. Dijon mustard
1/4 tsp. garlic powder
Heat oil in skillet on medium-high. Pound chicken to 1/4 inch thick.
Dip chicken in egg, then in bread crumbs. Place in skillet and cook until
golden brown (1 1/2 minutes per side). Remove and keep warm. Add to
skillet the Grand Marnier, and bring to a boil. Blend in marmalade, then
stir in remaining ingredients. Reduce to low heat and return chicken,
turning to coat both sides. Cover and simmer 10 minutes. Baste with
glaze, cook until juice runs clear. Avoid burning glaze.
