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In a small bowl combine orange marmalade, orange juice, lemon juice and curry powder. Set aside. Cut each chicken breast in 3 or 4 strips. Place in a single layer in a lightly greased 13x9-inch baking pan. Spoon marmalade sauce over chicken. Bake, uncovered, in a 350-degree oven for 20 minutes, basting frequently with pan juices. Pour pan juices into saucepan. Return chicken to oven to bake 10 to 15 minutes longer or until tender. Meanwhile, cook pan juices over medium-high heat until mixture boils. Reduce heat and simmer until sauce is slightly thickened. Pour over chicken. Serve hot. Makes 4 to 6 servings.
Curried Citrus Chicken
1/2 cup orange marmalade
1/4 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon curry powder
6 boneless, skinless chicken breasts (1-1/2 pounds)
In a small bowl combine orange marmalade, orange juice, lemon juice and curry powder. Set aside. Cut each chicken breast in 3 or 4 strips. Place in a single layer in a lightly greased 13x9-inch baking pan. Spoon marmalade sauce over chicken. Bake, uncovered, in a 350-degree oven for 20 minutes, basting frequently with pan juices. Pour pan juices into saucepan. Return chicken to oven to bake 10 to 15 minutes longer or until tender. Meanwhile, cook pan juices over medium-high heat until mixture boils. Reduce heat and simmer until sauce is slightly thickened. Pour over chicken. Serve hot. Makes 4 to 6 servings.
