2 whole med. chicken breasts, skinned and halved lengthwise
3/4 c. orange juice
1 tbsp. brown sugar
1 tbsp. vinegar
1/2 tsp. instant chicken bouillon granules
1 orange
2 tbsp. cold water
1 tbsp. cornstarch
Lettuce leaves

Place chicken breast halves, meaty side down, in an 8x8x2 inch baking dish. In a small bowl, stir together orange juice, brown sugar, vinegar and bouillon granules. Pour over chicken. Bake in a 350 degree oven for 35 to 40 minutes.

Meanwhile, cut peel from orange. Discard half the peel. Remove the white membrane from remaining half of the peel. Cut the peel into thin strips. Cook strips of peel, covered, in a small amount of boiling water for 15 minutes. Drain. Cut orange into sections.

Remove chicken, reserving juices. Cover chicken with foil and keep warm. Transfer reserved juices to a small saucepan. Stir together the cold water and cornstarch. Add to saucepan. Cook and stir until thickened and bubbly. Cook and stir an additional 2 minutes. Add orange sections and peel. Heat.

To serve, arrange chicken on lettuce-lined platter. Pour sauce over. Yield: 4 servings.