This is great to celebrate the coming of warm weather. This dish combines Florida citrus with Caribbean pepper. Serve on a bed of hot rice. This is a quick dish--from start to finish, it takes about 20 minutes.
In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until chicken is no longer pink. Turn chicken once and stir garlic occasionally.
Meanwhile in small bowl, combine lime peel, lime juice, ginger, and crushed red pepper; set aside.
Peel orange reserving juice. Cut orange in half lengthwise then cut across in slices. Add any juice to the lime juice mixture. Add the mix to the skillet. Place orange slices on top of the chicken; cover and cook for 1 to 2 minutes or until heated through.
To serve, spoon any reserved dripping over the chicken. Serve with hot cooked rice and garnish with lime wedges.