INGREDIENTS

INSTRUCTIONS

2
With vegetable peeler, remove four 3-inch-long strips peel (about 3/4
inch wide each) from 1 orange. Cut peel lengthwise into very thin
slivers. Squeeze enough juice from 2 oranges to equal 2/3 cup. Cut
peel and white pith from remaining 2 oranges. Cut each orange in half
from stem to blossom end, then cut each half crosswise into
1/4-inch-thick slices; set aside. Rub chicken breasts with salt,
pepper, and thyme. In nonstick 12-inch skillet, heat olive oil over
medium-high heat until hot. Add chicken breasts and cook until  golden,
about 6 minutes, turning once. Add orange juice, orange-peel  strips,
and chicken broth; heat to boiling. Reduce heat to low; cover  and
simmer 20 minutes or until juices run clear when chicken is  pierced
with tip of knife. In cup, mix orange marmalade and  cornstarch until
blended. Transfer chicken breasts to warm platter;  keep warm. To same
skillet, add marmalade mixture; heat to boiling.  Cook, stirring
constantly, 1 minute, until sauce thickens slightly.  Stir in orange
slices; heat through. Spoon sauce over chicken breasts  on platter.
Each serving: About 305 calories, 35 g protein, 29 g carbohydrate, 6 g
total fat (1 g saturated), 82 mg cholesterol, 460 mg sodium.  © 1997
by The Hearst Corporation; all rights reserved  Notes: Use sweet
seedless oranges for this flavorful entree. Work  Time: 15 minutes;
Total Time: 45 minutes.  Recipe by: Homearts Recipe Archive  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb 26, 1998

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“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 393.9mg
Potassium: 37.5mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: 12.1g
Protein: <1g