One-Pan Orange Chicken

• 1 Tbsp. oil
• 2 large boneless skinless chicken breasts (1 lb.), cut horizontally in half
• 1 Tbsp. finely chopped red onions
• 1 cup orange juice
• 2 tsp. cornstarch
• 1 Tbsp. brown sugar
• 1/4 cup KRAFT Mango Chipotle Vinaigrette Dressing
• 4 thin navel orange slices
• 1 Tbsp. chopped Italian parsley

1. Heat oil in large skillet on medium-high heat.
2. Add chicken; cook 3-1/2 to 4 min.
3. on each side or until done.
4. Transfer chicken to plate; cover to keep warm.
5. Add onions and orange juice to skillet; bring to boil.
6. Simmer on medium heat 2 min., stirring occasionally to scrape browned bits from bottom of skillet.
7. Whisk cornstarch, sugar and dressing until blended.
8. Add to skillet; cook and stir 30 sec.
9. or until thickened.
10. Add chicken (with juices) and orange slices; cook 30 sec.
11. Place chicken on platter; top with orange slices and sauce.
12. Sprinkle with parsley.

oil, chicken breasts, red onions, orange juice, cornstarch, brown sugar, mango, orange slices, italian parsley

Taken from www.kraftrecipes.com/recipes/one-pan-orange-chicken-153633.aspx (may not work)