Orange-Sauced Chicken

• 1/4 cup fresh orange juice
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon orange marmalade
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon cornstarch
• 1/8 teaspoon dried crushed rosemary
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (4-ounce) skinless, boneless, chicken breast halves
• 1 tablespoon Italian-seasoned breadcrumbs
• 1 teaspoon olive oil
• Cooking spray
• 1 teaspoon chopped fresh flat-leaf parsley

1. Combine first 8 ingredients in a medium bowl, stirring with a
2. .
3. Dredge chicken in breadcrumbs.
4. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or just until lightly browned on both sides. Add broth mixture; cover, reduce heat, and simmer, stirring occasionally, 4 to 5 minutes or until chicken is done. Sprinkle with parsley.
5. Serve with a teriyaki-glazed vegetable side like broccoli for the perfect at-home Asian cuisine-inspired meal.

orange juice, chicken broth, orange marmalade, lemon juice, cornstarch, rosemary, salt, freshly ground black pepper, skinless, italianseasoned breadcrumbs, olive oil, cooking spray, parsley

Taken from www.myrecipes.com/recipe/orange-sauced-chicken (may not work)