Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Grand Marnier
1 1/4 c Apricot Jam
3/4 c Distilled white vinegar
4 1/2 tb Worcestershire sauce
3 tb Dijon mustard
3 tb Honey
1 tb Dried red pepper flakes
6 Boneless chicken breasts; *
Olive oil

* Remove skin from chicken breasts 1. In a saucepan, combine the Grand
Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red
pepper flakes. Simmer over medium-low heat (or put in microwave for 1
min. until the honey and jam are melted.)Remove from the heat and let
cool to room temperature. 2. Place the chicken breasts in a single
layer in a shallow glass baking dish. Pour on the marinade and
refrigerate, covered with plastic wrap, for at least 4 hours or
overnight. If grilling, let the chicken stand at room temperature for
half an hour before grilling (see #3.) TO BAKE: POUR OFF ALL BUT 3/4
c marinade. Brush additional apricot jam onto to chicken. Cover
loosely with foil. Bake at 350 deg. for 45 minutes to 1 hour, basting
with marinade every 15 minutes. 3. FOR GRILLING: Prepare a charcoal
fire. When the coals are glowing hot with a layer of white ash, grill
the chicken breasts 6 to 8 inches from the heat. Baste the chicken
with oil and marinade during grilling. Cook for 20 minutes, turning
every 5 minutes. . Slice and serve hot or at room temperature. Judy
Garnett/pjxg05a Raleigh, NC

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