Another simple dish that will have people asking for the recipe. 6 (or 4) skinless chicken breasts
½ cup marmalade
2 teaspoons Dijon mustard
1 tablespoon Bragg Liquid Soy Seasoning
2 tablespoons natural rice vinegar
1 tablespoon chopped fresh ginger root
Preheat oven to
Place chicken breasts in a baking dish.
In a separate bowl, combine marmalade, mustard, soy sauce, vinegar and ginger until well mixed. Spoon it evenly over the chicken breasts.
Bake for 20 to 25 minutes, until chicken is cooked through and golden brown on top.
Pour the liquid from the baking dish into a small pot set over medium heat.
Stir 1 tablespoon cornstarch and 1 tablespoon water in a mug and add it to the saucepan. Cook and stir until thickened. Serve each chicken breast napped with hot marmalade sauce.