2 chicken breasts, halved, no skin
1/4 c. orange juice
2 tbsp. vermouth or peach brandy
1 tsp. grated orange peel
1 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. cinnamon
1/4 tsp. allspice
Dash of cayenne
1 bay leaf

Mix all but chicken well. Place in bag or dish. Add chicken. Refrigerate from 4-24 hours. Turning chicken whenever you remember. Remove chicken from marinate. Arrange chicken on microwave safe rack. Cover with wax paper. Microwave on high 10-15 minutes, or until juice runs clear and chicken is no longer pink, rotating tray twice. Serve topped with an orange slice. Serves 4, 150 calories.