Ingredients
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1 cup orange juice
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1/4 cup ruby red grapefruit juice
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3 teaspoons caribbean jerk seasoning
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3/4 teaspoon ground cumin
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1/4 cup all-purpose flour
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2 tablespoons olive oil
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1/2 cup diced red bell pepper
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1/4 cup chopped pimento stuffed olive
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1/4 cup chopped kalamata olive
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1 tablespoon honey
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4 boneless skinless chicken breast halves
Instructions
- In a glass or stainless steel bowl, combine juices, 2 teaspoons jerk seasoning and cumin.
- In a shallow bowl, combine flour and 1 teaspoon jerk seasoning.
- Heat oil in large nonstick skillet over medium heat.
- Dip chicken in juice, coat both sides with flour.
- Cook 5 minutes per side, until golden and cooked through.
- Transfer to serving plate and keep warm.
- Stir remaining flour into oil in skillet, then remaining juice, bell peppers, olives and honey.
- Cook until thickened, 2 to 3 minutes.
- Serve with chicken.
- Makes 4 servings.