Prep 10 mins
Cook 10 mins
Good served with your favorite rice.
- 1 lb chicken breast, cleaned
- 1 cup orange juice
- 1 cup pineapple juice
- 1⁄4 cup white wine
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 tablespoons cumin, ground
- 1⁄2 teaspoon cinnamon, ground
- 1⁄2 teaspoon nutmeg, ground
- 1 tablespoon clarified butter
- 1 ounce water
- 1 teaspoon cornstarch, for thickening
- Set oven for 400 degrees.
- 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.
- Once the butter is hot (not smoking) carefully place the chicken into the pan to brownon each side.
- 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.
- Set the sauté pan and 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. Reduce by half.
- Add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
- Check the chicken and make sure there is no pink showing. Set aside.
- Mix the corn starch and cold water in a bowl and stir this mixture into the sauce, while it's simmering. When stirred in, your sauce will begin to thicken into a glaze.
- Add the chicken breast to the sauce and simmer for another minute to allow the chicken breasts to soak up some of the sauce.
- Serve over rice and pour the sauce liberally over the top. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.