Chicken with Orange-Chipotle Sauce

Ingredients

• 4 large navel oranges
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1 1/4 teaspoons ground cumin, divided
• Cooking spray
• 2 tablespoons honey
• 3/4 teaspoon chopped chipotle chile, canned in adobo sauce
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon salt

Preparation

1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice. Discard membranes.
2. . 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.
3. . 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.