Recipe: Chicken Breasts with Orange Glaze

This was dinner last night. So yummy, and so easy!

1 1/2 tsp butter or margarine, melted
2 boneless, skinless chicken breast halves (about 1/2 pound)
1/2 tsp cornstarch
1/4 tsp ground mustard
1/4 cup orange juice
2 tbsp orange marmalade
1 tbsp 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
WW points: 5

This recipe makes 2 servings. It's from Betty Crocker's Cooking for Two. You can use other preserves (apricot, peach, pinapple) instead of the orange marmalade.