directions
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1
In a small saucepan combine the wine, lemon juice and marmalade
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2
Bring to a simmer, stirring constantly
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3
Cool to room temperature. Lightly pound the chicken breasts to an even thickness
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4
Add the wine mixture and turn to coat
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5
Cover and refrigerate for 30 minutes or up to 4 hours. In a shallow bowl stir together the spices
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6
Remove chicken from marinade and coat with spices
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7
Rotate in the flat standard basket for 20 minutes or until the chicken is cooked through.
SWEET AND TANGY CHICKEN CUTLETS
ingredients
- 1 /4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange marmalade
- 4 (4 ounce) skinless boneless chicken breast halves
- 2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground pepper