Preheat oven to 350°F. Rinse the brests in cold water, and place in baking dish. Spalsh with vermouth, then season with salt and set aside.

In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic, and soy sauce. Season with dry mustard and caraway seeds. Pour glaze over breasts in baking dish.

Bake for 30 minutes or until no longer pink and juices run clear. Baste at least twice during baking.