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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)