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Ingredientes
- 3/4 c. Grand Marnier
- 1 1/4 c. Apricot Jam
- 3/4 c. Distilled white vinegar
- 4 1/2 Tbsp. Worcestershire sauce
- 3 Tbsp. Dijon mustard
- 3 Tbsp. Honey
- 1 Tbsp. Dry red pepper flakes
- 6 x Boneless chicken breasts, * Extra virgin olive oil
Direcciones
- * 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 possibly put in microwave for 1 minutes. till the honey and jam are melted.)Remove from the heat and let cold to room temperature.
- 2. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinade and chill, covered with plastic wrap, for at least 4 hrs or possibly 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 min to 1 hour, basting with marinade every 15 min. 3. FOR GRILLING: Prepare a charcoal fire. When the coals are glowing warm 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 min, turning every 5 min. . Slice and serve warm or possibly at room temperature. Judy Garnett/pjxg05a
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 542 | |
| Calories from Fat 119 | 22% |
| Total Fat 13.23g | 17% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 320mg | 13% |
| Potassium 479mg | 14% |
| Total Carbs 57.53g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 42.36g | 28% |
| Protein 29.64g | 47% |
