Orange Walnut Chicken

3 tablespoons orange juice concentrate
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1 clove garlic, minced
4 boneless, skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 tablespoon butter or margarine
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons grated orange peel
2 tablespoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

In a large resealable plastic bag, combine orange juice concentrate,
2 tablespoons oil, soy sauce and garlic. Add chicken; seal bag and
turn to coat. Refrigerate 2-3 hours. Remove chicken; reserve

In a skillet, cook chicken in remaining oil until juices run clear.

Meanwhile, in a saucepan, saute walnuts in butter until lightly
browned; remove and set aside. Set aside 1/4 cup green onions for
garnish. Add remaining onions to

saucepan. Saute until tender. Add reserved marinade and the next
eight ingredients. Bring to a rolling boil. Boil for 2 minutes.
Reduce heat. Simmer, uncovered, for 5-10 minutes or until sauce
reaches desired consistency.

Serve chicken over rice. Top with sauce and reserved walnuts and