tangy cereal-coated chicken

Ingredients

• Servings: 4
• 1/2 cup orange juice
• 1 teaspoon ground ginger
• 2 tablespoons honey
• 1 teaspoon dijon-style prepared mustard
• salt and pepper to taste
• 4 skinless, boneless chicken breasts
• 2 cups crushed buttery round crackers
• 1/4 cup wheat and barley nugget cereal (e.g. grape-nuts™)
• 1 tablespoon all-purpose flour
• 4 tablespoons orange marmalade, warmed

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins


• to make marinade: combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. mix the marinade until well combined; add chicken pieces and turn to coat. cover dish and refrigerate for at least 2 hours to marinate.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• in a resealable plastic bag, mix together the crushed crackers, grape-nuts®, and flour. rinse chicken and pat semi-dry. dredge in cracker mixture to coat and place in baking dish. bake in the preheated oven for 40 to 45 minutes.
• remove the chicken from the oven and preheat the oven's broiler.
• brush each chicken piece with a light coating of marmalade. return the baking dish to the oven and place it under the broiler for 3 minutes.