Lady Marmalade Chicken

“This was a recipe I’ve had marked to try for over a month.Last night it was finally time to make it & I am so happy we did.The orange marmalade was the perfect compliment to the jalapenos.Everyone in the family was able to eat this dish.I just had sliced jalapenos in the jar, as that’s what I keep on hand, and I used boneless, skinless breasts, so I changed the cooking method slightly.I coated both sides of the chicken breasts with the sauce (as thick as I could get it to stay on), then put them in the baking dish & covered tightly with foil.I baked for 15 minutes then removed the foil & baked for about another 6 minutes, til they were done.The final result was very tender & moist.Thanks for sharing, A.M.!”

“YIKES. For some reason I thought my friend gifted me with orange marmalade but it was peach. In any case, I followed the recipe as written (using peach marmalade & a serrano chili). I used 3 boneless chicken breasts and had just enough sauce to coat. I would suggest making more. Also followed *Tinkerbell* cooking method. Although the flavors are delicate, It was not as flavorful as I had hoped. I served with rice and roasted acorn squash.”

“We Loved This chicken!!!! Great moist chicken with excellent bold flavor.I did make a few changes.I did not have jalepeno’s so I used red pepper flakes.I used boneless skinless chicken breasts and put the sauce over top.The only change I would make would be to double the amount of sauce other then that great recipe I will definitely make again.”

“Fantastic recipe! I changed it a bit, to suit what I had at home. I didn’t have peppers, so I used crushed chilli and minced ginger. My oven isn’t very good so I cooked it in a deep fry pan and lid with chicken wings and thighs. Served with some rice and Chinese vegetables, everyone ate it and tried to spoon as much of the sauce onto their rice as possible! It’s even nice for a cold chicken salad.”