2 tbsp. butter
1 cup teriyaki sauce
1/2 cup water
1/2 cup orange marmalade
1/2 to 1 tsp. minced garlic
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| ORIENTAL CHICKEN | ||
| Yields 4 servings | ||
| 4 boneless skinless chicken breast halves (4 oz. each) 2 tbsp. butter 1 cup teriyaki sauce 1/2 cup water 1/2 cup orange marmalade 1/2 to 1 tsp. minced garlic |
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| In a large skillet, brown chicken on both sides in butter. Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. | ||