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Entree: Orange Chicken

Allow at least 4 hours to marinate chicken; can marinate overnight.
If you have a grill, these would be very good grilled-just be careful not to let them burn because of the sugar content.

Orange Chicken
¾ cup orange juice
¾ cup apple cider vinegar
3 tablespoons Dijon mustard
1 tablespoon dried red chili flakes
1 ¼ cups apricot jam
4 tablespoons Worcestershire sauce
3 tablespoons honey
6 chicken breast halves

 In a small saucepan, mix together all ingredients except the chicken breasts. Bring just to a boil, reduce heat to medium-high, and simmer until the jam is melted. Remove from heat and cool to room temperature. 
In a shallow glass baking dish, place the chicken breast halves in a single layer. Pour the sauce over chicken and cover with aluminum foil. Refrigerate for at least 4 hours or overnight.
Remove chicken in baking dish, from the fridge. Preheat oven to 350 degrees. Save the marinating liquid & place chicken, covered, in oven. 
Bake for 40-45 minutes, brushing with leftover marinade every 10-15 minutes twice (at 15 minutes, at 30 minutes, and then stop & let finish cooking). If desired, bring marinade to a boil, add cornstarch dissolved in cold liquid, and thicken sauce to serve alongside. 

 Serves 6.

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