Stuffed Chicken with Orange Butter Sauce

Prepare stuffing according to stuffing box. Chicken breast can be boneless or boned. Gently loosen skin from chicken, leaving the skin attached down the center. Place stuffing in the chicken, smoothing skin over stuffing so it covered completely. Use toothpicks to secure skin if necessary. Arrange chicken in shallow baking pan, skin-side-up; brush with margarine or butter mixed with orange juice. Bake at 350 degrees for 1 hour or until done since stuffing can reduce the cooking on the chicken. Baste occasionally, spooning on orange butter sauce. Orange Butter Sauce: In a small skillet, heat 2 tablespoons of chopped scallions, 1/3 cup orange juice and 3 tablespoons of white wine vinegar. Boil until mixture is syrupy. Stir in grated orange peel. Remove from heat and gradually whisk in 4 tablespoons of cold margarine or butter. Sauce should look opaque, not melted.