2 tbsp. salad oil
3 whole lg. chicken breasts, halved and skinned
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tsp. poultry seasoning
1/2 tsp. salt (optional)
2 tbsp. cornstarch
1/2 c. chopped walnuts
1/4 c. sliced green onions

In 12-inch skillet over medium heat, in hot salad oil, cook chicken until browned on all sides. Stir in undiluted orange juice concentrate, poultry seasoning, salt and 1/2 cup water. Heat to boiling. Reduce heat, cover skillet and simmer 30-35 minutes until chicken is tender, basting often with pan liquid. Remove chicken and keep warm.

Blend cornstarch and 2 tablespoons water until smooth, gradually stir into hot liquid. Cook until thickened, stirring constantly. Stir in walnuts and green onions. Pour sauce over chicken. Serve with rice.