1/3 c  Orange juice

      3 tb Chinese plum sauce*

      1 ts Dijon mustard

      2 tb Grated fresh gingerroot

      2 ts Rice vinegar

    1/4 ts Crushed red pepper flakes

      4    Skinless, boneless chicken

           Breast halves
      1 ts Oil

  1. Stir together the orange juice, plum sauce, mustard, ginger, vinegar

  and red pepper flakes.  Put the chicken into a glass pan and add the
  marinade.  Turn to coat the chicken.  Cover and refrigerate at least 1
  hour, or overnight.
  2. Remove the chicken fro the marinade and discard the marinade.  In a

  large nonstick skillet, heat the oil over medium heat.  When hot, add the
  chicken.  Cook about 4-5 minites per side, or until the chicken is no
  longer pink when cut into the center.
  * The Chinese plum sauce can be found in the Asian food section of major
    supermarkets.