To save a little prep time, pound all 4 chicken breasts at one time rather than pounding each breast separately.
4 large navel oranges
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 1/4 teaspoons ground cumin, divided
2 tablespoons honey
3/4 teaspoon chopped chipotle chile, canned in adobo sauce
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
How to Make It
Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice. Discard membranes.
. Place chicken breast halves between 2 sheets of plastic wrap, and pound to 1/2-inch thickness using a meat mallet or a small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1 teaspoon cumin. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken, and cook 7 minutes on each side or until browned and done. Remove from pan, and keep warm.
. Add orange sections, reserved juice, honey, chile, and remaining 1/4 teaspoon cumin to pan; increase heat to medium-high, and cook, uncovered, 7 minutes or until mixture is reduced to 1 cup. Stir in cilantro and 1/8 teaspoon salt. Serve with chicken.