1/2 c. unseasoned dry bread crumbs
1 lb. boneless chicken breasts, halved and skinned
3 tbsp. vegetable oil
3/4 c. orange juice
2 tbsp. honey
2 tsp. Dijon mustard
1 tsp. cornstarch
1/2 tsp. Lawry's garlic powder with parsley
1/2 tsp. Lawry's seasoned salt
1/2 tsp. dried tarragon, crushed
1 med. onion, thinly sliced and separated into rings

In pie plate, place crumbs; coat chicken. In large skillet, heat oil and brown chicken on both sides. In small bowl, combine remaining ingredients except onion; blend well. Pour over chicken; add onion. Bring to a boil. Reduce heat; simmer uncovered, 25 minutes or until chicken is tender and cooked through. Baste with sauce occasionally. Makes 4 servings. Serve with seasoned rice or pasta.