Marmalade Glazed Chicken Strips

Number of Servings: 12 entrée servings or 24 appetizer servings

124-oz. boneless skinless chicken breasts
1/4 C. Orange marmalade
1/4 C. Steak sauce
1/4 C. & 2 Tbs. Horseradish
1/4 C. & 1 Tbs.Honey
3 Tbs. Lime juice
1 Tsp. Hot pepper sauce
2 Tbs. Grated lemon peel

Lightly spray or coat a sheet pan with oil. Place chicken breasts on sheet pan and sprinkle lightly with salt. Bake at 350° F for approximately 20 minutes or until almost completely cooked.
While chicken cooks, combine remaining ingredients in a large stainless steel bowl. Cover and refrigerate for at least 30 minutes. Remove chicken from oven and allow to cool to a comfortable handling temperature. Using a sharp knife, cut each breast into four equal strips. Remove glaze mixture from refrigerator and let stand at room temperature for about 10 minutes. Place breast strips in glaze mixture and toss to coat evenly. Return strips to sheet pan and continue baking until done (approximately 10 to 15 minutes).