Glazed Herb Chicken 1 can (14-1/2 ounces) chicken broth 3/4 cup orange juice concentrate 2 tablespoons red wine vinegar 2 teaspoons grated orange peel 2 garlic cloves, minced 1/2 teaspoon dried minced onion 1/8 to 1/4 teaspoon cayenne pepper 1/8 teaspoon dried thyme 1/8 teaspoon ground allspice 4 boneless skinless chicken breast halves (1 pound) 1 tablespoon cornstarch 1/4 cup honey 1 medium navel orange, peeled and sectioned Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Glazed Herb Chicken cont. 3 cups hot cooked rice 2 teaspoons minced chives In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken with orange sections over rice; spoon Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Glazed Herb Chicken sauce over top. Sprinkle with chives. Yield: 4 servings. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008