* Remove skin from chicken breasts 1. In a saucepan, combine the Grand Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red pepper flakes. Simmer over medium-low heat (or put in microwave for 1 min. until the honey and jam are melted.)Remove from the heat and let cool to room temperature. 2. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight. If grilling, let the chicken stand at room temperature for half an hour before grilling (see #3.) TO BAKE: POUR OFF ALL BUT 3/4 c marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 deg. for 45 minutes to 1 hour, basting with marinade every 15 minutes. 3. FOR GRILLING: Prepare a charcoal fire. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat. Baste the chicken with oil and marinade during grilling. Cook for 20 minutes, turning every 5 minutes. . Slice and serve hot or at room temperature. Judy Garnett/pjxg05a Raleigh, NC
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 49 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 330.4mg||11 %|
|Potassium 202.6mg||5 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 50.4g|
|Protein 1.4g||2 %|
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Calories per serving: 247
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