Chicken Rosemary - cooking recipe

Ingredients

2 boneless skinless chicken breast halves (1/2 lb.)
1 tsp. margarine
1 tsp. olive oil
salt and black pepper (optional)
1/2 small onion, sliced
1 large clove garlic, minced
1/2 tsp. dried rosemary, crumbled
1/8 tsp. cinnamon
1/2 c. Dole pine-orange-guava juice
1 Tbsp. orange marmalade
2 c. sliced Dole carrots

Preparation

Pound chicken in 1/2 inch thickness.
In medium skillet, over medium heat, brown chicken on both sides in margarine and oil. Sprinkle with salt and pepper.
Stir in onion, garlic, rosemary and cinnamon.
Cook and stir until onion is soft.
Blend in juice and marmalade.
Spoon over chicken.
Cover; bring to boil.
Reduce heat to low; simmer 10 minutes.
Stir in carrots; cover.
Simmer 5 minutes or until carrots are tender-crisp and chicken is tender.