6 boneless, skinless chicken breast halves
1 1/2 c. orange juice
1/3 c. honey
2 tbsp. brandy (opt.)
1 tsp. cider vinegar
3 whole cloves
1/4 tsp. white pepper
2 tbsp. cornstarch
2/3 c. flour
1 tsp. salt
1/2 tsp. black pepper
3 thin orange slices, halved
Parsley sprigs

Prepare Glaze: In top of double boiler, combine one cup orange juice, honey, brandy, vinegar, cloves and white pepper. Whisk in cornstarch and heat until thickened; set aside.

Lightly grease a 7"x11" pan. Combine flour, salt and pepper on a plate. Dip each chicken breast into remaining 1/2 cup of orange juice, dredge in flour mixture and place in prepared pan. Spoon two tablespoons of glaze over each piece of chicken. Cover pan and bake at 350 degrees for 20 minutes. Remove cover and bake 10 more minutes until chicken is tender.

Gently reheat remaining glaze in top of double boiler. Garnish each chicken piece with half an orange slice and a sprig of parsley. Serve warm glaze on the side. Serves 6.