4 skinless boneless chicken breast halves (about 1 pound)
1 tablespoon butter or margarine
For glaze, combine chili sauce, marmalade and mustard.
Lightly flatten chicken to uniform thickness.
In large skillet, brown chicken in butter.
Pour glaze over chicken; simmer, uncovered, for 8 minutes, basting occasionally.
Microwave instructions: Omit butter. For glaze, combine chili sauce, orange marmalade
and mustard in 1-cup glass measure. Microwave at HIGH 3 minutes, stirring once.
Lightly flatten chicken to uniform thickness. Place chicken on microwave-safe roasting
rack; cover with wax paper. Microwave at HIGH 4 minutes, turning and rearranging
once. Brush with glaze; microwave, uncovered, 2 minutes. Turn; brush again with
glaze. Microwave 2 minutes or until cooked.