Caribbean Chicken

1/2 cups of corn flake crumbs
4 chicken breasts, rinsed and dried
1 egg, slightly beaten

Sauce
2 tablespoons of margarine or butter
¼ cup of firmly packed brown sugar
1 can (10oz.) mandarin oranges, drained, reserving juice
Water or rum, light or dark
5 teaspoons of concentrated orange juice
1 tablespoon of cornstarch
2 tablespoons of water

Dip chicken in beaten egg and coat with crushed corn flakes cereal. Place in a single layer in a greased or foil-lined shallow baking pan. Bake at 350º F about 1 hour or until chicken is tender.

Sauce
In a medium-sized saucepan, melt margarine, stir in sugar and set aside. Add water or rum to reserved juice to measure ¼ cup. Stir into melted magarine and sugar. Stir in orange juice. Dissolve cornstarch in water, add to orange juice mixture and bring to a boil cooking until mixture is thick and clear; stirring constantly. Add mandarin oranges, heat thoroughly and pour the hot sauce over chicken.

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