Ingredients:
1 or 2 “lemon pepper” supper market cooked chickens – Cut into serving pieces
1 jar orange marmalade
Cooked shrimp (optional)
Pineapple juice
Pineapple slices
Preparation: In a serving dish, arrange chicken pieces. Add ¼ inch pineapple juice, pouring over the chicken. Top each piece of chicken with a dollop of marmalade. Add pineapple slices (one per person) Add shrimp if desired. Bake at 350 for 30 minutes. Serves six to twelve. (Olga Hirshhorn)
- Recipe courtesy of Nancy Ellison