Instructions: Place skin side down on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, turn breast skin side up; brush with drippings in utensil. Re-cover with wax paper and complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near the bone.

In a 4-cup glass container, place butter. Microwave at HIGH 30 seconds or until melted. Stir in cornstarch until blended; stir in brown sugar and orange juice. In blender or food processor fitted with steel blade, puree mango chunks. Stir pureed mangos into orange juice mixture. Microwave at HIGH 4 minutes, stirring twice. Add liqueur; microwave 1 minute longer.

To serve, slice chicken and place on warm platter. Spoon some of mango sauce over slices, then pass remaining sauce.

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