4 boneless chicken breast halves, skin removed 3/4 cup chicken broth juice and zest of 2 oranges 2 tablespoons vinegar 1/4 teaspoon salt 4 to 6 medium basil leaves, chopped, or about 1 teaspoon dried leaf basil 1 tablespoon freshly minced parsley, or 1 teaspoon dried parsley flakes 4 medium cloves garlic, crushed and minced 1/8 teaspoon coarsely ground pepper dash onion powder

Preparation

Wash chicken breast halves; pat dry. Place the halves between sheets of plastic wrap and pound lightly to flatten. Combine remaining ingredients in a food storage bag; add the chicken pieces. Seal the bag and refrigerate for 2 to 4 hours.

Grill or broil the chicken for 3 to 5 minutes on each side, until cooked through.Cooking time depends on the thickness of the chicken breasts. In a saucepan, simmer the remaining marinade for 3 to 4 minutes, until slightly reduced. Serve chicken with a little of the sauce or a fruit salsa, if desired.