3¾ lbs. Chicken Breast ~ boneless, skinless 1.7 kg.
50 Cloves 50
Black Pepper

1 tsp. Extra Virgin Olive Oil 5 mL.
1 large Shallot ~ chopped
2 large Oranges ~ juiced 2 large
2 Red Grapefruit ~ juiced 2
2 Limes ~ juiced 2
3 Tbsp. Honey 45 mL.
1 Tbsp. Cornstarch 15 mL.
½ tsp. Cinnamon 2 mL.

1 large Navel Orange ~ peeled, diced 1 large
1 Red Grapefruit ~ peeled, diced 1
1 Tbsp. Chives ~ chopped 15 mL.

1 tsp. Extra Virgin Olive Oil 5 mL.
½ med. Red Onion ~ diced ½ med.
20 oz Spinach ~ picked 568 g
½ cup Chicken Stock 125 mL.
½ Tbsp. Thyme ~ chopped 8 mL.
1 tsp. Mustard Seeds 5 mL.

Here’s How!

Spike each chicken breast with 5 cloves and pan sear in a no-stick fry pan until lightly browned. Transfer to a baking sheet and bake at 375ºF for 20 minutes.

Sauté in the shallots in the olive, add the orange juice, grapefruit juice, lime juice and honey and simmer for 5 minutes. Thicken with cornstarch and season with cinnamon. Add the diced orange and grapefruit, reserve warm.

Sauté the red onion in the olive oil on high until translucent. Add the spinach, chicken stock, thyme and mustard seeds and cook until the spinach is just cooked.

To serve, place some of the braised spinach in the centre of the plate, top with the chicken breast and sauce the top.