Chicken Breasts with Burgundy Sauce

1/4 cup orange marmalade
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup burgundy
4 skinless, boneless chicken breast halves (about 1 pound total)
Hot cooked pasta (optional)
Fresh thyme (optional)
Orange slices (optional)

For sauce, in a small saucepan combine orange marmalade, cornstarch, and salt. Stir in burgundy. Cook and stir until mixture is thickened and bubbly. Cook 2 minutes more.
2Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with sauce; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Brush with remaining sauce before serving. Serve over hot cooked pasta, if desired. Garnish with fresh thyme and orange slices, if desired. Makes 4 servings.
3To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 10 minutes of grilling.