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