3 large chicken breasts (2 pounds), skinned and boned
1 chicken bouillon cube
1/4 teaspoon grated orange peel
1/4 cup orange juice
1 tablespoon chopped green onion
1 tablespoon cornstarch
1/2 cup halved and seeded Tokay or seedless green grapes
Paprika
1 meduim orange, sliced

Cut chicken breasts in half lengthwise. Sprinkle with salt; arrange chicken in 10 inch baking dish. Dissolve bouillon cube in 1/2 cup boiling water; stir in orange peel, orange juice, chopped green onion, and dash of pepper. Pour over chicken. Cover with foil; bake at 350 till tender, about 50 to 60 minutes. Remove chicken to warm serving platter. Strain pan juices, reserving 3/4 cup for sauce. In saucepan blend cornstarch with 2 tablespoons cold water; stir in reserved pan juices. Cook, stirring constantly, till mixture is thick and bubbly; cook 1 minute longer. Stir in grapes; heat through. To serve, spoon sauce over chicken; sprinkle with paprika. Garnish with orange slices. Makes 6 servings. I have never used the grapes or paprika but it sounds good :-)

HINT! I make this early in the day, cover and put it in the fridge until I'm ready to bake. It's always tender and makes my mouth water.