I absolutely adore this recipe. It's a very grown up, but still delicious and flavorful way to do chicken. Forget traditional baking with cajun seasoning or plain old pan searing. This take on chicken is sweet, but savory and completely mouthwatering.
Click on the top photo for the full Rachael Ray recipe! (PS- I have been rotating through three cookbooks, so please excuse my source repetition.)
I was not sure how I would feel about the use of the orange marmalade, but it ended up being the perfect flavor for the glaze. (I still can't get over the fact that I made a freakin' glaze). I ate this chicken sliced up with sides, put it over salads and threw it on toasted bread for sandwiches.
I think my favorite thing about it is that, cooking it this way, doesn't dry it out. It's tender and juicy, even when you reheat it.
I 10/10 would recommend this, y'all! I, without a doubt, will make it again....and again!