Glazed Chicken Breasts

1/3 c. orange juice
1 tsp. cornstarch
4 skinless, boneless chicken breast halves
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. olive oil
1 clove garlic, minced
1/4 c. spreadable fruit (peach)
1 tsp. sugar
2 c. fresh or frozen peach slices

In small bowl combine orange juice and cornstarch; blend well. Set aside. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle both sides of chicken breast halves with salt and pepper; place in hot skillet. Cook two – three minutes on each side or until lightly browned. Remove chicken from skillet; cover to keep warm. Reduce heat to medium. Add oil and garlic to same skillet; heat 15 seconds – do not burn. Remove skillet from heat; add cornstarch mixture and spreadable fruit. Return skillet to heat; blend well. Return chicken to skillet; add peaches and sugar. Reduce heat; cover and simmer 14-18 minutes or until chicken is fork-tender and juices run clear. Serve sauce over chicken. Four servings.

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