4 (1 lb.) boneless chicken breast halves, skinned
2 tsp. vegetable oil
Vegetable cooking spray
1 (11 oz.) can unsweetened mandarin oranges, undrained
2 tbsp. firmly packed brown sugar
1 tsp. prepared mustard
3 tbsp. reduced-calorie catsup
1 tbsp. vinegar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves

Trim excess fat from chicken. Rinse chicken with cold water and pat dry. Coat a large skillet with cooking spray; add oil. Place skillet over medium heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Drain oranges, reserving juice. Set oranges aside.

Combine juice and remaining ingredients; stir well, pour over chicken in skillet. Cover and simmer 30 minutes. Add reserved mandarin oranges, and simmer an additional 5 minutes or until chicken is tender. Transfer to a serving platter and serve immediately. Yield: 4 servings; 216 calories per serving, 5.3 grams fat. We like this dish with rice.