|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 24g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These bone-in chicken breasts get great flavor from marmalade and curry powder. Leave the skin on the chicken or remove it if you like. If you happen to use boneless chicken breasts, adjust the timing accordingly.
Lining the baking pan with nonstick or regular foil makes cleanup much easier, or spray the baking pan with nonstick cooking spray.
Serve this chicken with rice or potatoes, along with your favorite side dish vegetables. Try steamed English peas, baby lima beans, or green beans.
Gather the ingredients.
Line a baking pan with nonstick foil or spray with nonstick cooking spray.
Arrange the chicken breasts, meaty side up, in the prepared baking pan. Sprinkle chicken breasts with salt and pepper.
In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.
Coat the chicken pieces with the marmalade mixture.
Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two. Heat the oven to 375 F.
Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.
Continue baking, uncovered, for about 30 minutes longer or to a temperature of at least 165 F, basting every 10 to 15 minutes.