I discovered a month or so ago Judie Byrd. She’s got a quick half hour show on TV20 that I ran across one day while I was home for lunch. She was making something simple that looked so delicious, she wasn’t finished by the time I had to go back to work – so we dvr’d it – and I’ve been watching her ever since! So, this recipe is from Judie Byrd’s Kitchen. I can’t wait to try more of her recipes 
Source: Judie Byrd’s Kitchen
2 boneless, skinless, chicken breast, cubed
2 tbsp. mayonnaise
1 c. bread crumbs
1 tsp. salt
1/2 tsp. pepper
2 tbsp. soy sauce
1/4 c. sugar
1/4 c. white vinegar
1 orange, zest and juice
2 tbsp. water
1 tbsp. corn starch
Preheat oven to 425. Spray baking sheet with non-stick coating. In a medium bowl, mix chicken pieces with mayonnaise. In a flat dish, stir together bread crumbs, salt, and pepper. Dip coated chicken pieces in bread crumbs and place on baking sheet. Bake 8 minutes or until brown and crispy. In a small saucepan, whisk together soy sauce, sugar, vinegar, and orange zest and juice. Bring to a simmer. In a small bowl, whisk together water and corn starch and whisk into simmering liquid. Whisk and simmer 1 minute, until thickened. Serve baked chicken pieces with orange sauce.
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