Instructions: Place chicken breast halves in 2-quart microwavable casserole. Mix sherry, soy sauce, brown sugar, oregano, garlic and 1/4 Cup of the reserved orange liquid; pour over chicken. Cover and refrigerate 1 hour, turning once.

Arrange chicken, thickest parts to outside edge, in sherry mixture in casserole. Microwave covered on high 11 to 14 minutes, rotating casserole l/2 turn after 5 minutes, until chicken is done. Remove chicken with slotted spoon; keep warm. Mix cornstarch and 2 tablespoons of the remaining orange liquid; stir into hot liquid in casserole. Microwave uncovered 5 to 7 minutes, stirring every minute, until thickened. Strain sauce. Stir in orange segments and raisins. Serve chicken and sauce over rice. Sprinkle wi th chives.

4 servings. Range-top Directions: Place chicken breast halves in glass or plastic bowl or heavy plastic bag. Prepare sherry mixture as directed; pour over chicken. Cover and refrigerate 1 hour tuming once.

Remove chicken from sherry mixture; reserve sherry mixture. Heat I teaspoon oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown on both sides. Add sherry mixture; reduce heat Cover and cook about 10 minutes or until chicken is done. Remove chicken with slotted spoon; keep warm. Mix cornstarch and remaining orange liquid; stir into hot liquid in skillet. Heat to boiling, stirring constantly Boil and stir I minute. Stir in orange segments and raisins; heat through. Serve c hicken and sauce over rice. Sprinkle with chives.

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