These bone-in chicken breasts get great flavor from marmalade, curry powder, a pinch of garlic, and lemon juice. I used organic chicken, so I left the skin on, but you can remove it if you wish.
Lining the baking pan with nonstick or regular foil makes cleanup much easier, or spray the baking pan with nonstick cooking spray.
Serve this chicken with rice or potatoes, along with your favorite side dish vegetables. Try steamed English peas, baby lima beans, or green beans.
This recipe can be doubled easily for a large family or potluck dinner.
- 4 bone-in chicken breast halves
- salt and pepper
- 1/2 cup sweet orange marmalade
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- dash garlic powder
- 1 teaspoon curry powder
Line a baking pan with nonstick foil or spray with nonstick cooking spray. Nonstick foil makes cleanup much easier!
Wash chicken and pat dry; sprinkle with salt and pepper.
In a bowl, combine the marmalade, lemon juice, mustard, Worcestershire sauce, garlic powder, and curry powder; blend well.
Arrange the chicken breasts, meaty side up, in the prepared baking pan. Coat the chicken with the marmalade mixture.
Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two.
Heat the oven to 375°.
Bake the chicken, covered, in the preheated oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
This baked chicken serves 4.
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