Fruited Chicken Breast

• 3 large chicken breasts
• 1 chicken bouillon cube
• 1/4 tsp. grated orange peel
• 1/4 c. orange juice
• 1 Tbsp. chopped green onions
• 1 Tbsp. cornstarch

1. Cut chicken breasts in half lengthwise.
2. Sprinkle with salt. Arrange chicken in a baking dish.
3. Dissolve bouillon in 1/2 cup boiling water.
4. Stir in orange peel, orange juice, green onions and dash of pepper.
5. Pour over chicken; cover with foil.
6. Bake at 350u0b0 until tender.
7. Remove chicken from dish and place on platter. Strain dish juices and reserve 3/4 cup for sauce.
8. In saucepan, blend cornstarch with 2 tablespoons cold water.
9. Stir in reserved juices; cook, stirring constantly, until mixture is thick and bubbly.
10. One-half cup grapes can be added to sauce for extra flavor.
11. Spoon sauce over chicken and sprinkle with paprika.

chicken breasts, chicken, orange juice, green onions, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051672 (may not work)