Whisk the orange juice, oil, garlic, black pepper, basil and thyme in a large nonmetallic bowl until well blended. Add the chicken and turn to coat. Cover and chill for 2 hours or overnight, turning the chicken over twice during the chill time.

Remove the chicken from the marinade and discard the marinade. Spray a sauté pan with cooking spray and heat over medium-high heat. Add the chicken and cook for 5 min. (to prevent sticking, make sure the pan is hot before adding the chicken). Turn the chicken over. Cook for another 2 min. or until the internal temperature of the chicken reaches 165°F. *See recipe note below.