2. In nonstick skillet, saute pineapple in margarine
until lightly browned. Remove.
Pound chicken lightly until even thickness.
Season with salt. Brown chicken in oil. Cover, simmer 6
minutes. Remove. Saute red pepper in same pan.
Combine juice concentrate, vinegar, mustard, onion powder
and cornstarch; stir until blended. Add to pan. Cook, stirring, until
sauce boils and thickens.
Add chicken, basil and black pepper to sauce. Spoon sauce over.
5. Add oranges; heat through. Serve with pineapple.