2 tbsp. olive oil
6 boneless chicken halves, skinned and pounded thin
1 egg, beaten to blend
1 c. bread crumbs
1/4 c. Grand Marnier or orange juice
1 tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 c. orange marmalade

Heat oil in skillet over medium high heat. Dip chicken in egg and then in bread crumbs to coat well. Cook until browned about 1 1/2 minutes per side. Remove and keep warm. Add orange juice or Grand Marnier to skillet.

Bring to boil, scraping up browned bits. Blend in marmalade. Mix in remaining ingredients. Reduce heat to low. Return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking 5 minutes. Serves 6.