1. Slice 3 of the oranges into 1/4-inch slices. Juice and zest the fourth orange. Preheat the oven broiler. Line a baking sheet with foil, and spray with cooking spray. Place 8 orange slices on baking sheet. Broil for about 5 minutes or until charred and beginning to dry. Set aside for serving.
2. Using a pair of kitchen shears, cut away the breastbone from the chicken; discard bone. Cut each breast into two pieces while keeping the skin intact. Rub the chicken with salt and pepper. Add the oil to a large skillet over medium heat. Sear the chicken for about 5 minutes per side or until golden. Add the orange juice and zest over the chicken. Add the wine to skillet, and reduce by half. Add the broth, balsamic, honey and herbs. Stir to combine. Bring to a boil. Scatter the remaining orange slices over the top. Cover, and transfer to a 350° F oven for 30 minutes.
3. When the chicken is ready, remove from the sauce. Strain the sauce into a saucepan. Squeeze the orange slices from the skillet into the sauce. Discard the slices. Bring sauce to a boil. Cook for 3 to 4 minutes or until it begins to thicken. Place chicken on a serving platter. Spoon the sauce over the top. Garnish with broiled orange slices and fresh thyme.

Per Serving: Calories: 520, Fat: 25 g (5 g Saturated Fat), Cholesterol: 95 mg, Sodium: 1,460 mg, Carbohydrates: 31 g, Fiber: 4 g, Protein: 37 g.