covered, 15 minutes. Test for doneness after standing;
juices should run clear with no hint of pink when breast is
cut near the bone.
In a 4-cup glass container, place butter. Microwave at
HIGH 30 seconds or until melted. Stir in cornstarch until
blended; stir in brown sugar and orange juice. In blender
or food processor fitted with steel blade, puree mango
chunks. Stir pureed mangos into orange juice mixture.
Microwave at HIGH 4 minutes, stirring twice. Add liqueur;
microwave 1 minute longer.
To serve, slice chicken and place on warm platter. Spoon
some of mango sauce over slices, then pass remaining sauce.

CURRY-GLAZED BREASTServes 4
Curry powder is a blend of many spices, so you don't need
to combine spices yourself. Indian Curry Powder is mild and
Madras Curry Powder is quite hot.
1 whole roaster breast
2 tablespoons butter or margarine
1/4 cup honey
2 tablespoons Dijon mustard
2 teaspoons curry powder
1/4 teaspoon salt or to taste
Place breast bone side down on a microwave-safe roasting
utensil.
Place butter in a 2-cup glass container; microwave at HIGH
(100% power) 45 seconds. Stir in honey, mustard, curry
powder and salt; brush mixture all over breast. Cover with
wax paper; microwave at MEDIUM-HIGH (70% power) 12 minutes
per pound. Baste breast and rotate utensil 3 or 4 times