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 in butter 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, cook until tender. Serve garnished with almonds.