CHICKEN GLAZED WITH ORANGE MARMALADE ENJOY DAN:

          ORANGE MARMALADE GLAZED CHICKEN by  CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

4 boneless, skinless chicken breast halves

1 egg, beaten

1/2-cup Panko (Japanese bread crumbs)

1/4-cup white wine

1-cup orange marmalade glaze (recipe to follow)

2- Teaspoons lemon juice

1/2-teaspoon Worcestershire sauce

1/2-teaspoon garlic powder

DIRECTIONS:

1.   Pound chicken breast to a thickness of 1/4-inch thickness.

2.   Dip chicken into the egg, then into the panko.

3.   Add oil to a skillet over medium-high heart and when sizzling.

4.   Add chicken cook until golden brown, 1-2 minutes per side.

5.   Remove from skillet and keep warm.

6.   Add wine, bring to a boil, to deglaze the skillet

7.   Blend in the orange marmalade glaze.

8.   Reduce heat to low and mix in reaming ingredients.

9.   Return chicken to skillet.

10.                Cover and simmer for 10 minutes.

11.                Baste the chicken with the glaze and continue cooking for 5 more minutes.

12.                Checking frequently to avoid burning glaze.

13.                Serve with Jasmine rice or sprouted rice with quinoa

ORANGE MARMALADE GLAZE RECIPE:   (makes 4 cups)

1 cup orange juice

6 cups sugar

2 cups apple cider vinegar

1 cup soy sauce

1 (7 Oz) can chipotle peppers in adobo sauce, pureed in a blender

DIRECTIONS:

1.   Add the orange juice in Dutch over cover high-heat and boil until reduced to 1/4-cup.

2.   Reduce heat to medium-high,

3.   Add remaining ingredients, boil stirring often until sugar has dissolved...

4.   Cook until mixture has reduced to 4 cups, 20-30 minutes.

ENJOY DAN:      BON-APPETITE!!