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Chicken Grand Marnier

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN GRAND MARNIER
 Categories: Poultry
      Yield: 6 Servings
 
    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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