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Cook'n with Betty Crocker 
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Chicken Breasts with Orange Glaze |
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Serves: 2 Print this RecipePrep: 20 min Bake: 40 min Your favorite preserve-such as apricot, peach or pineapple-can be used in place of the orange marmalade. This dish is especially delicious when served with rice. Try steamed green beans on the side. 1 1/2 teaspoons butter or margarine, melted 2 boneless skinless chicken breast halves (about 1/2 pound) 1/2 teaspoon cornstarch 1/4 teaspoon ground mustard 1/4 cup orange juice 2 tablespoons orange marmalade 1 tablespoon soy sauce 1. Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut. 2. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients. 3. Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet. 4. To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken. 1 Serving: Calories 240 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 80mg; Sodium 580mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 27g % Daily Value: Vitamin A 2%; Vitamin C 10%; Calcium 2%; Iron 6% Diet Exchanges: 4 Very Lean Meat; 1 Fruit; 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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