Instructions: For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow round microwavable dish until juice concentrate is thawed.

Add chicken, coating both sides with sauce. Arrange chicken around edge of dish. Do not overlap. Cover with vented plastic wrap. Microwave at High 3 minutes; turn chicken over. Microwave at Medium-High (70%) 4 minutes, or until chicken is no longer pink in center.

Remove chicken to serving plate. Microwave remaining sauce at High 2 to 3 minutes or until slightly thickened.

To serve, spoon sauce over chicken; top with orange sections and parsley.

This recipe yields 4 servings.

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