6 boneless, skinless breast halves
1/2 c. flour
1/4 c. vegetable oil
1 c. orange juice
1/2 c. chili sauce
2 tbsp. soy sauce
1 tsp. mustard
2 cloves garlic, crushed
1 lg. green pepper
Parsley

Dredge chicken in flour; brown in oil, turning once. Transfer to lightly greased baking dish. Set aside. Combine remaining ingredients in skillet, mixing well. Bring to boil; simmer 5 minutes. Pour over chicken breasts. Bake in 350 degree oven for 30 to 35 minutes until chicken is tender. May be garnished with thin orange slices and parsley.