Spicy Chicken in Coconut Citrus Cream Sauce

Directions

Note: Wash hands with soap and water.
1. Place chicken breasts in a single layer in a large dish; set aside.
2. In a small bowl, combine honey, oil, 1 tablespoon water, paprika, cayenne pepper and garlic powder; pour mixture over chicken and flip to coat. Cover and refrigerate for 1 to 3 hours.
3. Preheat oven to 425 degrees Fahrenheit.
4. In a medium saucepan over medium heat, combine grapefruit juice, coconut milk, cream cheese, wine, stevia sweetener and pepper to taste; let boil 3 minutes.
5. In a small bowl, combine cornstarch and remaining water and stir until cornstarch dissolves; add to coconut milk mixture and stir until slightly thick.
6. Remove from heat. Arrange chicken breasts in a single layer on a foil-lined baking sheet; discard used marinade.
7. Bake for 20 to 22 minutes or until chicken is cooked through.
8. Place some sauce on a serving dish and top with a chicken breast.
9. Garnish with grapefruit, pineapple and parsley and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!