Chicken Breast in Orange Sauce

4 large navel oranges
4 medium chicken breast halves with bones (about 2 1/2 lbs.), skin removed
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 tsp. dried thyme leaves
1/2 cup chicken broth
1/4 cup orange marmalade
1 tsp. cornstarch

1. With vegetable peeler, remove four 3-in. long strips of peel (about 3/4-in. wide each) from 1 orange. Cut peel lengthwise into very thin slivers. Squeeze enough juice from 2 oranges to equal 2/3 cup. Cut peel and white pith from remaining 2 oranges. Cut each orange in half from stem to blossom end, then cut each half crosswise into 1/4-in. thick slices; set aside.

2. Rub chicken breasts with salt, pepper, and thyme. In nonstick 12-in. skillet, heat olive oil over medium-high heat until hot. Add chicken breasts and cook until golden, about 6 minutes, turning once. Add orange juice, orange peel strips, and chicken broth; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until juices run clear when chicken is pierced with tip of knife.

3. In cup, mix orange marmalade and cornstarch until blended. Transfer chicken breasts to warm platter; keep warm. To same skillet, add marmalade mixture; heat to boiling. Cook, stirring constantly, 1 minute, until sauce thickens slightly. Stir in orange slices; heat through. Spoon sauce over chicken breasts on platter.

Each serving: About 305 calories, 35 g protein, 29 g carbohydrate, 6 g total fat (1 g saturated), 82 mg cholesterol, 460 mg sodium.