1. In a shallow glass or ceramic baking dish, combine 2 tablespoons orange juice, 2 tablespoons marmalade and 1 tablespoon mustard; mix together well. Place chicken in the dish and spoon mixture over to coat. Set aside while preparing coating.
2. In a food processor, combine bread, almonds, parsley and salt. Process to a fine crumb consistency. Transfer to a shallow plate or sheet of baking (parchment) paper.
3. Lift chicken from orange mixture, discarding any mixture remaining in dish. Dip chicken in the almond-crumb mixture, pressing it on well. Transfer to a baking tray large enough to hold all the chicken in a single layer. Refrigerate, uncovered, for at least 1 hour, or up to 8 hours.
4. Preheat the oven to 350 degrees. In a small bowl, stir together remaining orange juice, marmalade and mustard to make a sauce.
5. In a large non-stick frying pan, heat 2 tablespoons oil over medium heat. Add 2 chicken breasts and cook for 1 1/2 minutes per side, or until golden brown and cooked through. Repeat with remaining chicken and oil.
6. Transfer all the chicken to a baking dish and bake for 15 minutes, or until crust is golden and chicken is cooked through.
7. Carve chicken into thick slices and serve with the mustard marmalade sauce.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 79.3mg||3 %|
|Potassium 103.4mg||3 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 14.7g|
|Protein 0.7g||1 %|
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Calories per serving: 62
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