INGREDIENTS:
5 Chicken Breasts, skin on
Freshly ground black pepper
2 to 3 Tablespoons canola oil
4 Tablespoons Rio Grande Sunrise Marmalade
1 Tablespoon Soy Sauce
Season chicken breasts w/ salt and pepper to taste. In a large sauté pan over high heat, add the oil. Once heated, place chicken into the pan. Cover the chicken w/ aluminum foil and place another heavy pan on top. Cook chicken until the skin is golden brown, about 5-8 minutes, and flip and cook until cooked through, about 3-5 more minutes. Combine Marmalade and Soy Sauce. Spoon over chicken and simmer for 2-3 minutes. Spoon sauce over rice and chicken.
