Zesto

ORANGE-GLAZED CHICKEN

1 tbsp. margarine or butter
6 skinless, boneless chicken breast halves (about 1 1/2 lbs.)
2 tbsps. cornstarch
1 can (14 1/2 ounces) vegetable broth
1/2 cup orange marmalade
1 tsp. Orange Zesto
1 tsp. Lemon Zesto
1 tsp. lemon juice (bottled is fine)
6 cups hot cooked rice

METHOD:In 10-inch skillet over medium-high heat, in hot margarine, cook half of the chicken 10 min. or until browned on both sides. Remove; set aside. Repeat with remaining chicken.

In small bowl, stir together cornstarch, Orange Zesto, Lemon Zesto, broth, margarine and lemon juice until smooth. Add to skillet. Cook, uncovered, until mixture boils and thickens, stirring constantly.

Return chicken to skillet. Reduce heat to low. Cook 5 minutes or until chicken is no longer pink, stirring often.

STRAWBERRY ANGEL DESSERT

1 package angel food cake mix
4 cups sliced fresh strawberries
1 jar (14 ounces) glaze for strawberries (Marie’s Glaze)
1 tsp. Lemon Zesto
1 1/2 tsp. lemon juice (bottled is fine)
3/4 cup thawed frozen whipped topping or whipped heavy cream.
2 eggs
Milk

METHOD:Prepare cake according to package directions. Meanwhile, in medium bowl, combine strawberries, glaze, Lemon Zesto and lemon juice.

With serrated knife, cut cake in half horizontally, making two layers. Spoon two-thirds of strawberry mixture on bottom cake layer. Top with remaining layer; spoon remaining strawberry mixture on top. Serve with whipped topping.