Crunchy Orange Chicken Strips

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch-thick strips
• 2/3 cup plus 1 tablespoon orange juice, divided
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 large eggs, lightly beaten
• 4 cups Rice Krispies, slightly crushed
• 3 tablespoons olive oil
• 1/3 cup orange marmalade
• 2 tablespoons honey

1. Toss chicken with 2/3 cup orange juice; refrigerate, covered, 1-4 hours.
2. In a shallow bowl, mix flour and seasonings. Place eggs and Rice Krispies in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then cereal, patting to help coating adhere.
3. In a large skillet, heat oil over medium-high heat. Add chicken in batches; cook until golden brown and chicken is no longer pink, 5-6 minutes per side. Drain on paper towels.
4. Wipe skillet clean if necessary. In same pan, mix marmalade, honey and remaining orange juice; cook and stir over low heat until slightly thickened. Add chicken; heat through, turning to coat. Serve immediately.

chicken breasts, orange juice, allpurpose, salt, pepper, cayenne pepper, eggs, rice krispies, olive oil, orange marmalade, honey

Taken from www.tasteofhome.com/recipes/crunchy-orange-chicken-strips/ (may not work)