2 whole chicken breasts, skinned and deboned and pressed flat

Over medium heat in heavy skillet, cook chicken in hot oil until lightly browned on both sides.

Meanwhile, mix:

2 tsp. cornstarch
1/4 c. orange marmalade
2/3 c. orange juice
1 tsp. vinegar
1/2 tsp. soy sauce
1/2 tsp. dry mustard
1/2 tsp. curry powder
Salt to taste, if desired

After chicken has browned, remove excess oil from skillet and pour remaining ingredients into skillet. Cook and stir until thickened. Pour small amount of sauce on bottom of baking dish. Arrange chicken breasts in it. Pour and spread sauce over top. Place in 350 degree oven for approximately 20 minutes until cooked through and bubbly.

Remove from oven and sprinkle 1 tablespoon chopped fresh parsley over top. Serve over your favorite cooked rice. Serves 4.