Yield: 4 servings
|4||Chicken breasts,about 2 lbs.|
|½ tablespoon||Dijon style mustard|
|¼ teaspoon||Curry powder|
Remove skin and all visible fat from chicken. Place pieces in a 2 quart rectangular dish with rib edges toward the center. Remove 1 generous Tbs orange zest (rind); chop fine. Set oranges aside.
Combine zest, honey, mustard and curry powder. Spread mixture over tops of chicken breasts. Sprinkle paprika over top and cover, loosely, with waxed paper. Microwave on high 6 minutes. Remove skin from both oranges. Slice each orange into four cartwheels. Add orange to chicken; Cover again. Microwave on high 5 minutes. Pouring juices into a 1 cup glass measure; let chicken stand. Add water to juices to yield ½ cup liquid. Blend in cornstarch. Stirring midway through cooking, microwave on high 1½ minutes or until slightly thickened.
Serve with chicken.
Makes 4 servings.