Utensils: 11 inch large skillet (or EOC) and cover; 1-quart saucepan.
Yield: 4 servings

1 teaspoon finely grated orange zest
1/2 cup range juice
1/2 teaspoon instant chicken bouillon
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
4 skinless boneless chicken breast halves
2 teaspoons cornstarch
1 tablespoon cold water
2-1/2 tablespoons honey
1 cup raspberries, thawed if frozen

In skillet over medium heat, combine orange zest, orange juice, bouillon, nutmeg and pepper; bring to boil. Add chicken. Cover; cook until Vapo-Valve clicks, reduce heat to low and cook 15 minutes. Turn chicken; cover and cook an additional 10 minutes.
In saucepan over medium heat, blend cornstarch, water and honey. Cook, stirring constantly, until thick and bubbly. Gently stir in raspberries; heat through. Pour over chicken; serve with rice.