<http://schema.org/recipeInstructions>
" In nonstick 12-inch skillet, melt margarine over medium-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoon salt and cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom end, then cut each half crosswise into 1/4-inch-thick slices. In cup, mix orange juice, marmalade, cornstarch, remaining 1/2 teaspoon salt, and 1/4 cup water until blended. Transfer chicken to warm platter. To same skillet, add orange-juice mixture; heat sauce to boiling over medium-high heat. Cook, stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices; heat through. Spoon sauce over chicken on platter. Garnish with rosemary sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a7024/orange-rosemary-chicken2/?src=shelter_footer>