• 6 skinless chicken breast halves, all fat removed
• 1/2 cup U-Bake apricot jam or marmalade
• 2 teaspoons Dijon mustard
• 1 tablespoon white wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons natural rice vinegar
• 1 tablespoon chopped fresh gingerroot or 1 teaspoon dry ground
• 1 teaspoon U-Bake cornstarch, dissolved in 1 tablespoon cold water

Preheat oven to 400 degrees. Place chicken breasts side-by-side in a shallow baking dish, just large enough to hold them without overlapping. In a separate bowl, combine the marmalade, mustard, wine, Worcestershire sauce, soy sauce, vinegar and ginger until well mixed, and spoon it evenly over the chicken breast. Bake, uncovered at 400 degrees for 20 to 25 minutes or until chicken is cooked through and golden on top (160 degrees internal temperature). Carefully pour the liquid from the baking dish into a small saucepan set over medium heat. Stir the cornstarch mixture and add it to the saucepan. Cook and stir until the marmalade sauce has thickened. Serve each chicken breast with the hot marmalade sauce.

Makes 6 servings.

Per serving: 190 calories, 1.5 grams fat.