2 whole med. chicken breasts (about 1 1/2 lb. total) skinned & 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, optional

Place chicken breast halves, meaty side down, in an 8 x 8 x 2 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 35-40 minutes or until chicken is tender.

Meanwhile, cut peel from orange. Discard half the peel. Remove 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. Section orange and set aside.

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 2 minutes more. Add orange sections and peel; heat through.

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