1 whole chicken breast (1 lb.), split, rinsed & patted dry
Paprika
1 tbsp. brown sugar
2 tbsp. orange juice
2 tbsp. vinegar
1/2 tsp. grated orange peel
1/2 tsp. cornstarch

Place chicken in 9" round microproof baking dish, thick edges toward rim. Sprinkle lightly with paprika. Cover with waxed paper and cook on high 3 minutes. Pour off fat and set aside. Combine brown sugar, orange juice, vinegar, orange peel and cornstarch in 2 cup glass measure. Cook on high 2 1/2 minutes; stir. Pour over chicken. Cook on high 3 minutes. Rotate dish. Baste with pan juices and sprinkle with paprika. Cover with plastic wrap and cook on high 3 minutes.