1 tbsp. vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
4 chicken breast halves, skinned and boned
5 tbsp. orange marmalade
2 tbsp. flour
1/2 tsp. paprika
1/2 c. orange juice
1 (16 oz.) can whole baby carrots or fresh cooked
1 (10 oz.) pkg. frozen peas and pearl onions

In 10 inch skillet over medium high heat, heat oil until hot. On sheet of waxed paper, mix together flour, salt, paprika and pepper, coat chicken breasts. Brown chicken in hot oil, 3 minutes on each side.

In small bowl, stir together orange juice and 4 tablespoons marmalade; pour over chicken. Reduce heat to medium low. Cover and cook 6 minutes. Remove chicken.

Stir drained carrots and frozen peas and onions into skillet; place chicken on top. Spread remaining 1 tablespoon marmalade over each chicken breast. Cover and cook over medium-high heat 5 minutes or just until peas and onions are tender.