1/4 cup sunflower oil
4 chicken breast tenders
1/4 cup orange juice
2 tablespoons orange blossom honey
1 teaspoon grated orange rind
1/2 teaspoon ground nutmeg

Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes or until brown on all sides, turning often.

In a small bowl, combine orange juice, honey, rind and nutmeg. Add mixture to the skillet; reduce heat to medium-low. Cover and cook for 5 minutes or until chicken is fork tender, glazed and browned.

Serve chicken with pan sauce.

Yields 3 to 4 servings.