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Thursday, February 18, 1999
"When I make it for company, people think it took a long time to make," she said.
A stay-at-home mom, Mary is the mother of a first grader - Christopher - and vice president of the PTA at his school.
She enjoys reading and collecting cookbooks, in addition to making her own homemade chocolate.
Because husband Ed loves the marmalade chicken, they have it about three times a month.
"I do a lot of cooking and make pasta all the time," she said. "I almost sent a pasta recipe, but then decided this one was the best."
We'll second that decision. The combination of tender chicken, sweet sauce and crunchy herbed topping make this a winner.
Because of the stuffing, she serves it with a salad and Italian bread. We recommend rice and broccoli or asparagus.
Marmalade Chicken
2 pounds boneless skinless chicken breasts
Preheat oven to 400 degrees.
Spread chicken pieces with marmalade (the more you use the sweeter it will be, so spread according to taste). Coat with stuffing.
Place in a greased 2-quart casserole dish. Drizzle top with margarine or butter. Bake for 30 minutes until brown and crispy.
This recipe can easily be halved.
Do you have an entrée, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.
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Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number.
Or e-mail to: nanderson@post-gazette.com Questions? Call 412-263-1760.
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