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Ingredients:

1/4 cup agave
2 tablespoons orange juice concentrate
1 teaspoon grated orange zest
1 clove garlic minced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flake
4 boneless skinless chicken breast halves
1 tablespoon butter
1/2 teaspoon vegetable oil

In small bowl, combine agave with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken cook another 4 minutes until just cooked through. Pour agave mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with agave-orange glaze spooned over the top.

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