| 1 | Remove skin and all visible fat from chicken. |
| 2 | Place pieces in a 2 quart rectangular dish with rib edges toward the center. |
| 3 | Remove 1 generous tbs orange zest (rind); chop fine. |
| 4 | Set oranges aside. |
| 5 | Combine zest, honey, mustard and curry powder. |
| 6 | Spread mixture over tops of chicken breasts. |
| 7 | Sprinkle paprika over top and cover, loosely, with waxed paper. |
| 8 | Microwave on high 6 minutes. |
| 9 | Remove skin from both oranges. |
| 10 | Slice each orange into four cartwheels. |
| 11 | Add orange to chicken; cover again. |
| 12 | Microwave on high 5 minutes. |
| 13 | Pouring juices into a 1 cup glass measure; let chicken stand. |
| 14 | Add water to juices to yield ?cup liquid. |
| 15 | Blend in cornstarch. |
| 16 | Stirring midway through cooking, microwave on high 1 ?minutes or until slightly thickened. |
| 17 | Serve with chicken. |
| 18 | makes 4 servings. |
