4 chicken breasts.
2 oz. Butter.
2 tablespoons Isabella's Lime and Lemon Marmalade.
Place the chicken fillets into a polybag and place flat on a chopping board.
Beat them until flat with a rolling pin.
Put into a plastic box and toss them in Isabella's Lemon and Lime Marmalade and cover.
Place them in a fridge to marinade overnight or for 4 hours.
Melt the butter in a frying pan until very hot, fry quickly or chargrill each side for 4-6 minutes.
Check to see if the juices run clear.
Serve with a green vegetable and baked potatoes or with a green salad
