Sherried Orange Chicken

Remove excess fat from chicken breasts.

Place chicken breasts in glass or plastic bowl or heavy plastic bag.

Drain mandarin oranges and reserve the juice.

Mix sherry, soy sauce, brown sugar, oregano, garlic, and 1/3 cup of the reserved mandarin orange juice; pour over chicken.

Cover and refrigerate 1 hour, turning once.

Heat oil in 10-inch nonstick skillet until hot. Cook chicken in oil over medium heat until lightly browned on both sides; add sherry mixture.

Reduce heat; cover and cook until chicken is done, about 10 minutes.

Remove chicken; keep warm. Mix cornstarch and remaining juice; stir into hot liquid.

Heat to boiling, stirring constantly.

Boil and stir one minute. Stir in orange segments and raisins; heat through.

Serve chicken and sauce over rice; sprinkle with chives.

230 calories per serving.