4 chicken breasts

In saucepan, heat Worcestershire sauce, marmalade and wine to boiling; stir to blend. Cool slightly. Remove skin from chicken. Place chicken in bowl or plastic bag, pour sauce over. Marinate for 30 minutes. Prepare and heat grill, until coals turn gray, or follow directions for gas or electric grill. Line grill top with 2 layers of aluminum foil. Lift chicken from sauce; place on foil, about 6 inches from heat. Grill about 15 minutes, until well browned and glazed Turn and baste with sauce; grill another 10 to 15 minutes, until browned and juices run clear when a fork is inserted near bone. Heat remaining sauce and brush over chicken. To roast: Preheat oven to 350¼F. Lift chicken from sauce, place on rack in roasting pan and roast, basting with sauce after 15 minutes. Continue baking for a total of 25 to 30 minutes, until browned and glazed. Makes 4 servings.