1/2 cup orange marmalade
1/2 tsp. ginger
1/4 tsp. garlic powder
2 tbsp. soy sauce
1 pound chicken tenders
3 cups Rice Crispies, crushed to 3/4 cup
1/4 cup toasted sesame seeds
Vegetable cooking spray

Mix ginger, garlic powder and soy sauce in a 1 gallon zip lock bag, shake well. add chicken and marinate at least one hour in refrigerator. In a shallow pan combine rice crispies and sesame seeds. Remove chicken from marinade, coat in rice crispy mixture. Place on foil lined cookie sheet that has been coated with vegetable spray.

Bake at 400 for 10-15 minutes or until chicken is tender. Do not cover when baking.

Serves well with sweet and sour or hot mustard sauce.

Serves 6-8.