Pop's Crusty Chicken
Ingredients
- ¼ c orange marmalade
- ¼ c orange juice
- 2 T low sodium soy sauce
- 1 t fresh ginger root, grated
- 1 ½ t Dijon mustard
- 1 garlic clove, minced
- 3 ½ lbs chicken breasts
- 1 c lightly crushed corn flakes
- Peach Salsa Ingredients
- 4 California peaches, chopped
- ½ c orange marmalade
- ½ c green onions, thinly sliced
- 2 T cider vinegar
- 1 t fresh ginger root, grated
Instructions
In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag.
Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours.
Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating.
Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil.
Cook on covered grill over medium, direct heat 15 to 25 minutes or until cooked through. Uncover last 10 minutes.
Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl.
Refrigerate until ready to use. Makes 2 ½ cups.
Serve chicken hot or cold with tangy peach salsa.
Times
Preparation time: 2 hour
Cooking time: 30 minutes
Source
Source, "not found"