cold glazed chicken
Cold Glazed Chicken

Serves 8

8 half chicken breasts
1/2 cup lemon juice
2 teaspoons crushed rosemary
1/8 teaspoon salt
4 ounces orange marmalade
2 teaspoons oil
1/8 teaspoon salt (optional)
8 romaine lettuce leaves

Bone chicken, leaving skin intact. In large bowl, mix lemon juice, rosemary and salt. Place breasts in bowl, one at a time, coating each with marinade. Cover bowl and continue marinating in refrigerator about 4 hours. Transfer breasts to roasting pan, skin side up.

Bake at 400 degrees until tender, about 40 minutes, basting occasionally with pan drippings. Arrange chicken on serving platter.

In small saucepan, heat marmalade, oil and salt until melted. Brush each chicken piece with mixture and refrigerate until cold, about 1 hour.

To serve, slip a lettuce laf under each breast.