Ingredients

1-1/2 tsp. dried rosemary
1/4 tsp. salt
4 Tbsp. fresh parsley, minced
ground black pepper, to taste
6 boneless chicken breast halves
1/2 C. orange marmalade spread, no sugar added
2 Tbsp. orange juice

Cooking Instructions

Combine first four ingredients, and place in plastic bag. Toss chicken in bag until coated. Place chicken on platter and refrigerate, covered, 2 to 4 hours. Heat orange marmalade spread and orange juice in small saucepan until melted. Cook chicken on the grill, 5 to 6 minutes per side, or until no longer pink inside. Use orange mixture to baste chicken. Serve chicken hot or cold.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)