Ingredients
1/4 cup orange juice1 tablespoon reduced-sodium soy sauce1/2 teaspoon cornstarch1/2 teaspoon Dijon mustard2 tablespoons orange marmalade2 boneless skinless chicken breast halves (6 ounces each) 1/4 teaspoon garlic salt1 tablespoon olive oil
Preparation
For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally.
Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.
