Marmalade Chicken

Not too long ago I made some marmalade. It looks delish, but the truth is it's too thick. I got impatient and added some pectin right before it finally started to jel. So it's impossible to spread on bread.


So, in an attempt to salvage some leftover rice, use up a bit of frozen chicken tenders, and enjoy all the citrus flavor of the solid marmalade, a new dish was born.


Needed:
2 cups cooked rice
6 or so chicken tenders or 4 breasts.
Optional: 1 sweet pepper cut into 1in cubes) 
1/4 cup soy sauce
1 tb corn starch
1/2 cup orange marmalade (yours does not have to be too thick!)


layer in a baking dish: rice, chicken, peppers, marmalade.
Bake at 350 for 30 minutes or until chicken is cooked through.
Or: bake in Microwave for 10 minutes, covered.


Then, mix soy sauce and corn starch, add to the pan and stir to combine all ingredients. I break up the chicken at this point to make bite size pieces.


Bake for another 5-10 minutes, or microwave (uncovered) for 5 minutes to thicken sauce


Serve with steamed broccoli!


YUM! just the right thing for a pair of Dino-kids who are being omnivores!