• 4 chicken breast halves, boned, skinned
  • 2 tbs flour
  • Cooking spray
  • Salt and Pepper to taste
  • 5 scallions, chopped
  • 1 cup red and green pepper slices
  • 1/2 tsp dried rosemary
  • 1/4 cup white wine
  • 1 cup Delicae Gourmet Ginger Peach Asian Dipping Sauce
  • 2/3 cup chicken broth
  • 1/4 cup orange juice
  • 1 cup cubed pineapple
  • 1/2 tsp dried rosemary


Dredge chicken in 1/4 tsp of salt and pepper mixed with flour. Place a non-stick skillet over medium high heat and coat with cooking spray. Cook chicken 2 minutes on each side or until lightly browned. Remove chicken from pan.

Add scallions, pepper, rosemary and wine. Simmer for two minutes. Stir in Ginger Peach Asian Dipping Sauce, chicken broth and orange juice.

 Return chicken to skillet, bring to boil, cover and simmer 7 minutes or until done. Add pineapple and cook 4 more minutes.

Serve over rice.

Serves 4