Chicken Breast Grand Marnier Recipes

GRILLED GRAND MARNIER CHICKEN

Steps:

• 1. In a saucepan combine all the ingredients except the chicken and the oil. Simmer the mixture until the jam and the honey are melted and let the mixture cool to room temp.
• 2. In a shallow dish, marinate the chicken in the mixture covered and chilled, turning it several times for at least 4 hours, preferably overnight.
• 3. Remove the chicken from the marinade, discarding the marinade and grill the chicken skin side down on a rack over very hot coals for 3 1/2 mins. Brush the skinless side with the oil, turn it and grill the chicken for 3 to 4 minutes more or until it is just firm to the touch.

CHICKEN BREAST WITH GRAND MARINIER SAUCE

Steps:

• Heat some oil to 350?.
• In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together.
• Place the chicken breast onto a baking sheet and season with the seasoning mix.
• Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel.
• Place the chicken breast onto the baking sheet.
• Preheat oven to 350 degree. .
• Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.

CHICKEN GRAND MARNIER

Steps:

• In a saucepan, combine the Grand Marnier, jam, vinegar, mustard, honey, and red chilli flakes.
• Simmer until the honey and jam are melted.
• Remove from the heat and cool to room temperature.
• Place the chicken breasts in a single layer in a shallow glass baking dish.
• Pour on the marinade and refrigerate, covered, for at least 4 hours or overnight.
• Bake or Grill.
• TO BAKE: Pour off all but 3/4 cups marinade.
• Brush additional apricot jam onto to chicken.
• Cover loosely with foil.
• Bake at 350 degrees F for 45 minutes, basting every 15 minutes.
• TO GRILL: Grill the chicken breasts 6 to 8 inches from the heat.
• Baste the chicken with oil and marinade during grilling.
• Cook for 20 minutes, turning every 5 minutes.
• Slice and serve hot or at room temperature.

CHICKEN BREAST GRAND MARNIER

Steps:

• Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
• Add the Grand Marnier and reduce until only a tablespoon remains.
• Season to taste.
• For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
• Remove the breasts from the pan, spoon the reduction on, and serve.

STUFFED CHICKEN BREASTS WITH BANANA GRAND MARNIER SAUCE

Steps:

• Preheat oven to 350.
• Cover chicken with wax paper and flatten breats with mallet.
• Season inside and out with salt& pepper.
• Mix all ingredients in Step Two together and set aside.
• Melt butter.
• Add remaining ingredients and toss to blend.
• Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick.
• Place stuffed breasts in au gratin dishes.
• Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once.
• Top breasts with sliced bananas and spoon remaining sauce over chicken.
• Return to oven for 2-3 minutes and serve.

GRAND MARNIER MARINATED CHICKEN

Steps:

• In a saucepan, combine Grand Marnier, jam, zest, vinegar, Worcestershire sauce, mustard, honey and red pepper flakes. Simmer over medium-low heat just until honey and jam are melted. Remove from heat; cool to room temperature.
• Place chicken breasts, then marinade, in a zip-top plastic bag; marinate at least 4 hours and preferably overnight, refrigerated.
• Preheat oven to 350°F.
• Place chicken breasts in a shallow glass baking dish. Pour marinade over all. Baste breasts with apricot jam.
• Cover loosely and bake 45 minutes to 1 hour, basting with remaining marinade every 15 minutes.