Chinese-Style Glazed Chicken Breasts

Cooking Light, SEPTEMBER 2001

OMG These were soooooooooooo good! I used low sugar marmalade as the “fruit preserves” and it added just that hint of citrus that made this dish DELISH! I also added some fresh ginger, about a 1 T to the sauce. It was easy to prepare. We butterflied the chicken breasts instead of pounding them. Made it a little easier, then sauteed them in the pan, added the sauce…YUM! We served it with some basmati rice that spiked with fresh ginger. It was YUMMY!!

Knife

Cutting board

Measuring cups and spoons

Large nonstick skillet

Tongs

Wooden spoon