Boneless skinless chicken breast halves (about 1 lb.)
1 Esslöffel
margarine
die Zubereitung:
For glaze, combine chili sauce, marmalade and mustard in small bowl. Lightly flatten chicken breasts to uniform thickness. In large skillet, melt margarine. Add chicken; cook until brown on both sides. Pour glaze over chicken. Simmer, uncovered, 8 minutes, basting occasionally or until chicken is tender and no longer pink in center.