1 lb chicken breast (I use chicken breast tenders)
1 tbsp orange marmalade
3 tbsp orange muscat chapaigne vinegar (optional)
1/4 cup white wine (I use chardonnay)
1/2 cup boones farm sangria (found it to be the fruitiest)
1/2 cup orange juice
Mix all except chicken in an 8 by 8 inch glass baking dish
Add the one pound chicken
Flip chicken over to make sure it is all covered
Cover with plastic wrap
Refrigerate for1/2 to an hour
Cook chicken in oiled pan until it is done
Set aside on a plate to rest for 15 minutes
Cut into soup size pieces
Refrigerate until ready to use
This marinated chicken breast is best used for Marti's Chicken Soup, or try it on rice.