1/4 tsp. grated orange peel
1/2 c. orange juice
1 tbsp. chopped onion
1 tsp. instant chicken bouillon granules
3 whole med. chicken breasts, skinned and halved lengthwise
Paprika, salt, pepper
1 tbsp. cornstarch
1/2 c. seedless green grapes, halved

In skillet, combine the first 4 ingredients. Add chicken; sprinkle with paprika, salt and pepper. Cover and simmer until chicken is tender, 30 to 35 minutes. Remove chicken to platter; keep warm.

Measure pan juices; add water, if needed, to make 3/4 cup. Return to pan. Blend 1 tbsp. cold water into cornstarch; stir into juices. Cook and stir until thickened and bubbly. Add grapes; cook 1 to 2 minutes. Spoon some sauce over chicken; pass remainder. Garnish with orange slices, if desired. Yield: 6 servings.