Nutrition per serving may change if servings are adjusted.
¼ cup low-sugar orange marmalade
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon canola oil
2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
⅛ to ¼ teaspoon crushed red pepper
4 skinless, boneless chicken breast halves (1 to 1¼ pounds total)
Nonstick cooking spray
In a small bowl, stir together marmalade, soy sauce, vinegar, oil, ginger and crushed red pepper. Transfer ⅓ cup of the marinade to a small bowl; cover and chill until ready to serve. Set aside remaining marinade.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet (see Tip), lightly pound each chicken breast half to ½-inch thickness. Remove plastic wrap.
Place chicken in a large resealable plastic bag set in a deep bowl; add remaining marinade. Seal and turn to coat chicken. Marinate in the refrigerator for 4 to 6 hours, turning occasionally. Drain chicken, discarding marinade.
Coat an unheated very large nonstick skillet with nonstick cooking spray; preheat over medium-high heat. Add drained chicken breast halves. Cook for 5 to 6 minutes or until chicken is no longer pink (170°F), turning once. If chicken browns too fast, reduce heat to medium. Transfer chicken to a serving platter. Cover to keep warm.
Add the reserved ⅓ cup marinade to the same skillet. Heat through, stirring to scrape up any browned bits. Serve over chicken.
Tip: If you do not have a meat mallet, use the bottom of a heavy small saucepan to pound the meat. Make sure the saucepan handle is firmly attached to the saucepan.