1. Preheat oven to 350° F. Combine butter, orange zest and garlic powder in small bowl. Divide butter mixture among 5 chicken cutlets; spread each cutlet with butter mixture (butter will not cover cutlet completely) and sprinkle with black pepper. Place approximately 4 green beans horizontally on top of each cutlet and sprinkle with shredded carrots. Roll up cutlets and secure with toothpicks. Place breadcrumbs in flat dish; roll cutlets in breadcrumbs to coat.

2. Heat vegetable oil in oven-safe skillet over medium high heat; lightly brown cutlets on all sides. Add 1 cup orange juice and bring to a boil. Cover skillet with foil; place skillet in oven and bake for 8 minutes. Turn cutlets and cook for additional 7 minutes or until chicken is cooked through and no pink remains. Remove skillet from oven. Remove cutlets from skillet; place on serving platter and keep warm.

3. Place skillet on stove over medium heat. Boil liquid for 3 minutes, scraping the bottom of the pan with a wooden spoon. Combine cold water and cornstarch; add to skillet and cook over medium heat, stirring frequently, for 2 minutes or until thickened. Remove toothpicks from cutlets; pour sauce over cutlets. Garnish with orange slices and cilantro.

Serving Suggestion: Serve Orange Chicken Roll-Ups over brown rice with steamed green beans.