INGREDIENTS

1. 1lbchicken breasts, cleaned
2. 1cuporange juice
3. 1cuppineapple juice
4. 1/4cupwhite wine
5. 1green bell pepper, diced
6. 1red bell pepper, diced
7. 2tablespoonscumin, ground
8. 1/2teaspooncinnamon, ground
9. 1/2teaspoonnutmeg, ground
10. 1tablespoonclarified butter
11. 1ouncewater
12. 1teaspooncornstarch, for thickening

DIRECTIONS

1. Set oven for 400 degrees.
2. Put a sauté pan over med-high heat with the clarified butter to get hot.
3. Sprinkle the cumin liberally onto both sides of the chicken.
4. Once the butter is hot (not smoking) carefully place the chicken into the pan to brownon each side.
5. 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.
6. 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.
7. Sauté the red and green bell peppers.
8. When the peppers are browned, add the white wine to the pan. This will de-glaze the pan. Reduce by half.
9. Add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
10. Check the chicken and make sure there is no pink showing. Set aside.
11. 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.
12. Add the chicken breast to the sauce and simmer for another minute to allow the chicken breasts to soak up some of the sauce.
13. 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.