6 to 8 chicken breasts
1 bottle Italian salad dressing
1/2 can frozen orange juice
1/2 c. orange marmalade

Remove skin from chicken. Place in baking dish. Pour dressing over chicken. Let stand overnight in refrigerator. 1 1/2 hours before cooking, remove from refrigerator. Drain dressing. Stir orange juice and marmalade into dressing. Brush thick coating on each piece. Bake, uncovered, at 325 degrees for 1 hour. Baste frequently.