Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken skinned a -- up to 3
     1/2  teaspoon      red pepper
     1/2  teaspoon      paprika
   1      cup           finely chopped onions
     1/2  cup           finely chopped celery
   2      tablespoons   tomato paste
   1      tablespoon    Worcestershire
     1/4  teaspoon      ground ginger
     1/2  teaspoon      salt
     1/2  teaspoon      chili powder
   1      tablespoon    reduced calorie margarine
     1/2  cup           finely chopped bell pepper
   1      6 oz can      orange juice
   2      tablespoons   honey
   1      teaspoon      grated orange peel
     1/4  teaspoon      hot sauce

Preparation:

Preheat the oven to 350F. Arrange the chicken halves in an eight inch baking dish sprayed with vegetable cooking spray. Combine the salt, red pepper, chili powder and paprika; mix well and sprinkle over the chicken; set aside. In a medium skillet over high heat, melt the margarine. Add the onions, bell pepper and celery; sauté, stirring constantly for five minutes. Add all the remaining ingredients. Cook, constantly stirring, for five more minutes, or until the sauce thickens, then remove from the heat and pour over the chicken. Cover with aluminum foil and bake for 30 minutes. Turn the chicken over and baste with the sauce. Bake, uncovered, for 30 minutes longer, or until the chicken is tender, basting often. Note: Rather than use margarine to sauté the vegetables, I have used Pam, spraying both the vegetables and the pan. Works just as well. Also, for a little spicier dish, try using Chinese red pepper instead of the ground red and use a Tbsp of hot sauce. I also usually leave out the ginger.