Reviewed on Feb. 29, 2008 by 4gail
Thanks for this great recipe. I made it for guests and thought they would lick the plate. I am having more guests this weekend and my husband want the same dinner again. Did not have marmalade so used Peach jam instead and it was great. I also pounded the breast so they were about the same thickness, sauteed on a fairly high heat on each side to brown, then finished in a 300 oven. I also used a meat thermometer, believe it or not, to time them and they came out as probably the best ever. Thx again.