Chicken Breasts with Latin Citrus Sauce

One of the mint-related recipes. Quick, easy, tasty. Both the Husband and the Child approved. The recipe calls for chicken breasts to be sauteed, but I grilled them instead (it is summer, after all). I also did not use red pepper because I didn't have any (nor do I like spicy foods). Served it over whole grain rice with some sauteed veggies.

Chicken:

• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground red pepper (didn't use it because I didn't have any)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 teaspoon vegetable oil

Sauce:

• 1 1/2 teaspoons bottled minced garlic
• 1/4 cup fresh lime juice (next time I would use a little less because the lime flavor seemed almost too strong)
• 1/4 cup orange juice
• 2 tablespoons honey
• 2 tablespoons chopped fresh cilantro (didn't use it because I didn't have any)
• 2 tablespoons chopped fresh mint

1. To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken.

2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm. [As I said, I did not sautee--I grilled it. Just make sure you spray the chicken with some cooking spray to make sure brown sugar doesn't permanently attach the chicken to your grill].

3. To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint.

4. Place chicken on top of rice and pour a couple spoonfulls of sauce over it.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)