Tomato Orange Marmalade Chicken

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  1. 4 (6- to 8-oz.) skinned and boned chicken breasts
  2. 2 t kosher salt
  3. 1 t freshly ground black pepper
  4. 2 T butter
  5. 1 pt grape tomatoes, halved
  6. 3 T sweet orange marmalade
  7. 2 t red wine vinegar
  8. 1/3 c loosely packed fresh basil leaves, chopped


  1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2 inch thickness, using a small skillet or flat side of a meat mallet.
  2. Sprinkle chicken with salt and pepper.
  3. Melt 1T butter in a large skillet over medium high heat.
  4. Cook 2 chicken breasts in skillet 4 minutes on each side or until done.
  5. Transfer to a serving platter; cover with aluminum foil to keep warm.
  6. Repeat procedure with remaining butter and chicken.
  7. Reduce heat to medium low; add 3 T water and half the tomatoes. Cook 2 minutes, stirring to loosen browned bits from bottom of skillet
  8. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken.
  9. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated.
  10. Stir in basil; add salt and pepper to taste.
  11. Spoon sauce over chicken.

Picture of Recipe

Tomato Orange Marmalade Chicken - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Entree
Key Ingredient: Chicken,
Difficulty: 1 - Easy
Make Ahead: No
Prep Method: Stovetop

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