ORANGE-BALSAMIC GLAZED CHICKEN BREASTS

4 boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1/4 cup orange juice
1/4 cup chicken broth
1/4 cup dark brown sugar, packed
1 teaspoon chopped garlic
3/4 teaspoon minced fresh ginger
1/4 teaspoon pepper
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water
2 cans (11 oz. each) mandarin oranges, drained
2 bags boil-in-bag rice
1/2 bunch scallions, green parts only, chopped

Pound chicken into even thickness and cut into 1- inch strips. In saute pan sprayed with cooking spray, place chicken over medium heat and cook until no longer pink inside, about 8 minutes.

In medium bowl, whisk together vinegar, orange juice, chicken broth, brown sugar, garlic, ginger, pepper and salt. Add mixture to chicken and bring to a simmer.

In small bowl, mix together cornstarch and water and add to pan, stirring until glaze thickens. Add mandarin oranges and stir gently.

Prepare rice according to package directions and place on serving platter. Top with chicken, oranges and sauce. Garnish with scallions.

Makes 4 servings
From: Sharon Collison, Newark, DE - 2007 Finalist, National Chicken Contest
Adapted from source: National Chicken Council and Poultry and Egg Association