I'm looking for a simple orange marmalade chicken recipe?

Does anyone have one to share? :)I'm looking for a simple orange marmalade chicken recipe?
ORANGE MARMALADE CHICKEN BREASTS





6 chicken breasts


1 lg. orange, peeled and sectioned


1/2 c. pineapple chunks, drained





1/4 c. orange marmalade


1/4 c. honey


1 tsp. ginger





Place chicken breasts in 13 x 9 x 2 inch baking dish and cover with basking mixture. Bake 40 minutes uncovered in 350 degrees, basting occasionally. Add orange and pineapple. Bake 20 minutes longer (don't turn).I'm looking for a simple orange marmalade chicken recipe?
Orange Marmalade Chickeni think my mom got this recipe from the Foods section of Winnipeg Free Press. In any case, paired together with Oriental Oven-Fried Rice it's an awesome meal that doesn't require a whole lot of prep time.3 servings 50 min 5 min prep 1/4 cup orange marmalade


1/4 cup Russian salad dressing


1/2 (60 g) package dry onion soup mix (use the other half in the Oriental Oven-Fried Rice recipe!)


3 boneless skinless chicken breast


Mix and pour over chicken in casserole dish.


Bake at 350F for 40-50 minutes, stirring halfway through.





Orange Marmalade Curry Chicken


45 min 10 min prep


4 chicken breasts or chicken thighs or chicken drumsticks


butter


1/2 cup orange marmalade


1/2 cup warm water


1/2 teaspoon curry powder, to taste


salt and pepper, to taste


Lightly flour chicken pieces.


Brown well in butter in frying pan.


Mix together marmalade, water, curry powder, salt and pepper.


Baste chicken well with this mixture.


Pour remaining mixture into frying pan with chicken.


Cover and cook for 30 minutes or until chicken is tender.


Remove cover for the last 5 minutes of cooking


Chicken Breast With Orange Marmalade Sauce


1录 hours 20 min prep





Stuffing


2 tablespoons hard margarine (or butter)


2 tablespoons finely chopped onions


2 tablespoons finely chopped celery


1 cup coarse dry breadcrumbs


1 tablespoon dried chives


1/4 teaspoon poultry seasoning


1/16 teaspoon salt


1 dash pepper


1 1/2 tablespoons milk, approximately


4 chicken breast halves


Marmalade Orange Sauce


1/2 cup orange marmalade


1 tablespoon frozen concentrated orange juice


Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium. Add onion and celery. Cook for 5 to 10 minutes, stirring often, until onion is softened. Remove from heat. Add next 6 ingredients. Stir well. Add more milk, if needed, until stuffing is moist and holds together when squeezed.


Pound chicken with mallet to 1/4 inch thickness. Divide and spoon stuffing on half of each piece. Fold over crosswise to cover stuffing. Secure with wooden picks. Transfer to 1 1/2 quart dish.


Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth. Spoon some over chicken. Bake, uncovered, in 325掳F oven for about 45 minutes until tender. Cut into 1/2 inch slices. Arrange on individual plates. Spoon more sauce over top. Serves 4.


Orange Marmalade Marinated Salmon, Chicken. or Pork


15 min 5 min prep





Marinade


2/3 cup orange marmalade


1/3 cup each rice vinegar, soy sauce


1 teaspoon minced garlic


1 teaspoon fresh grated ginger


2 teaspoons dried onion flakes


1 teaspoon sesame oil


1 teaspoon olive oil


1 pinch chili pepper flakes


pepper


2 1/2 lbs fresh salmon fillets, washed and towel dried


fresh sliced scallions (to garnish)


In a ziplock gallon size bag add first 8 ingredients.


Seal and mush with hand till blended.


Add Salmon and marinate for 1 hour.


Heat grill to medium high.


If using a fish basket or heavy duty foil, spray it with nonstick oil.


Remove salmon from marinade and reserve.


Place salmon into basket or foil folding tail in to make thickness even.


Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.


Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.


Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.


Turn salmon out onto platter.


Drizzle the reduced marinade and garnish with scallions.
Chicken with Mandarin Oranges:





Stir chopped cashews and sliced green onions into hot rice for a speedy side dish.





1 1/2 pounds chicken breast tenders


3/4 teaspoon salt


1/2 teaspoon black pepper


1 tablespoon butter


2 teaspoons olive oil


Cooking spray


1/2 cup orange marmalade


1 tablespoon cornstarch


1 tablespoon lemon juice


1/2 teaspoon dry mustard


1 (7-ounce) can mandarin oranges, drained





Sprinkle chicken with salt and pepper. Heat butter and oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned.





Combine orange marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add marmalade mixture to pan; cover and simmer 6 minutes or until the sauce is slightly thick, stirring once.





Yield: 4 servings (serving size: 3 ounces chicken and 1/2 cup sauce)