2 whole chicken breasts, split, skinned & boned
2 tbsp. butter
2 tsp. cornstarch
2/3 c. orange juice
1/3 c. Heinz 57 sauce
1/4 c. orange marmalade
Slivered toasted almonds

In skillet, slowly saute chicken 8 to 10 minutes. Remove and set aside. Mix cornstarch and juice, stir in 57 sauce and marmalade. Pour into skillet; heat, stirring until thickened. Place chicken in sauce; heat. Serve garnished with almonds. Makes 4 servings.