"Wake up a bland chicken breast with this easy orange glaze."


  1 tablespoon butter or margarine
  4 boneless skinless chicken breast halves (1 1/4 pounds)

  1 teaspoon cornstarch
  1/2 teaspoon ground mustard
  1/2 cup orange juice
  1/4 cup E. Waldo Ward Orange Marmalade
  2 tablespoons soy sauce


1Melt 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.

While chicken is cooking, mix cornstarch and mustard in a small bowl. Stir in remaining ingredients.

3Place chicken on serving plate; cover to keep warm. Discard any juices left in skillet.

4To 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.


**This dish is best served with or over rice. Also try using E. Waldo Ward Apricot Preserves, Peach Preserves, or even our Apricot-Pineapple Preserves in place of the Orange Marmalade

Makes 4 servings