1. For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow microwavable dish until juice concentrate is thawed.
2. Add chicken, coating both sides with sauce. Arrange chicken around edge of dish without overlapping. Cover with vented plastic wrap. Microwave on high 3 minutes; turn chicken over. Microwave on medium-high (70%) 4 minutes, or until chicken is no longer pink in center.
3. Remove chicken to serving plate. Microwave remaining sauce on high 2 to 3 minutes, or until slightly thickened.
4. To serve, spoon sauce over chicken; top with orange sections and parsley.
Calories: 157 calories, Carbohydrates: 8 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Sodium: 234 mg, Fiber: 1 g
Exchanges per serving: 1/2 Fruit, 2 1/2 Meat.
Copyright Diabetic Cooking.