- 1/2 cup orange juice
- 1 teaspoon ground ginger
- 2 tablespoons honey
- 1 teaspoon Dijon-style prepared mustard
- salt and pepper to taste
- 4 skinless, boneless chicken breasts
- 2 cups crushed buttery round crackers
- 1/4 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
- 1 tablespoon all-purpose flour
- 4 tablespoons orange marmalade, warmed
- To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts®, and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes.
- Remove the chicken from the oven and preheat the oven's broiler.
- Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.