Orange-Teriyaki Corn Flake Chicken

• 4 whole Boneless, Skinless Chicken Breasts
• 1/2 cups Teriyaki Sauce
• 1/2 cups Orange Marmalade
• 4 cups Corn Flakes

1. Put the chicken and teriyaki sauce in a glass dish and put it in the refrigerator.
2. Marinate chicken breasts in teriyaki for at least 4 hours, turning several times.
3. When the chicken is done marinating, put marmalade in a bowl and heat it in the microwave for 30 seconds or until melted.
4. Preheat oven to 350 F.
5. Crush the Corn Flakes in a zip-loc baggie and put them in a bowl.
6. Drain the teriyaki off of the chicken.
7. Coat both sides of the chicken in the melted marmalade.
8. Dip chicken in the crushed Corn Flakes, coating both sides.
9. Put it on a baking sheet that youve sprayed with non-stick baking spray.
10. Bake at 350 F for 15 minutes.
11. Remove from oven, spray top of chicken breasts with oil and turn them over.
12. Bake 10-15 more minutes or until done.

chicken breasts, teriyaki sauce, orange marmalade, corn flakes

Taken from tastykitchen.com/recipes/main-courses/orange-teriyaki-corn-flake-chicken/ (may not work)