Prep: 10 minutes, Cook: 20 minutes
- 1 lb chicken breast, cleaned
- 1 cup orange juice
- 1 cup pineapple juice
- ¼ cup white wine
- 1 green, bell pepper diced
- 1 red, bell pepper diced
- 2 tbsp cumin, ground
- ½ tsp cinnamon, ground
- ½ tsp nutmeg, ground
- 1 tbsp clarified butter
- 1 oz. water
- 1 tsp corn starch for thickening
- Turn your oven on and set it for 400°
- Put a sauté pan over med-high heat with the clarified butter to get hot.
- Sprinkle the cumin liberally onto both sides of the chicken, or if you prefer, set the cumin on a plate and rub the chicken in to coat both sides.
- Once the butter is hot (but not smoking) carefully place the chicken into the pan to brown. Brown each side of the chicken.
- Once they are browned, remove the chicken (do not discard the pan) and place onto a baking sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
- Take your sauté pan and set it back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
- Sauté the red and green bell peppers.
- When the peppers are browned, add the white wine to the pan. This will de-glaze the pan, allowing the chicken flavor to mix into the sauce. Reduce by half.
- Then add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
- By now the chicken should be about finished. Check it and make sure there is no pink showing. Set it aside.
- Mix the corn starch and water in a bowl and stir this mixture into the sauce, while it's simmering. Once it's stirred in, your sauce will begin to thicken into a glaze.
- Add the chicken breast to the sauce and simmer for another minute or two allowing the chicken breasts to soak up some of the sauce.
- Serve over Spanish rice (or wild rice) and pour the sauce liberally overtop. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.
Good with Spanish Rice, wild or white rice, and blanched asparagus.