Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
For marinade, in a small bowl stir together marmalade, soy sauce, vinegar, oil, ginger and crushed red pepper. Transfer 1/3 cup marinade to a small bowl; cover and chill until ready to serve. Set aside remaining marinade.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each chicken breast half to 1/2 inch thick. Remove plastic wrap. Place chicken in a large resealable plastic bag set in a deep bowl; add remaining marinade. Seal and turn to coat chicken. Marinate in the refrigerator for 4 to 6 hours, turning occasionally. Drain chicken, discarding marinade.
Coat very large nonstick skillet with cooking spray. Heat over medium-high heat. Add marinated chicken breast halves. Cook for 5 to 6 minutes or until chicken is no longer pink (170°F), turning once halfway through cooking. If chicken browns too quickly, reduce heat to medium. Transfer chicken to four serving plates. Cover to keep warm.
For sauce, add the reserved 1/3 cup marinade to the same skillet. Heat through, stirring to scrape up any browned bits. Place one chicken breast half on each of four serving plates. Spoon sauce over chicken.