Island Chicken

• Olive oil-flavored vegetable cooking spray
• 1 1/2 teaspoons olive oil
• 6 (4-ounce) skinned, boned chicken breast halves
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups unsweetened orange juice
• 1/2 cup canned no-salt-added chicken broth, undiluted
• 1 cup fresh pineapple chunks
• 1/3 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried crushed red pepper
• 1/8 teaspoon ground cloves
• 1 large green pepper, seeded and cut into 1-inch pieces
• 6 cups cooked long-grain rice (cooked without salt or fat)
• Orange wedges (optional)

1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned. Remove chicken from skillet, and set aside.
2. Add flour to skillet; cook, stirring constantly, 20 seconds. Add orange juice and broth, deglazing skillet by scraping particles that cling to bottom. Add pineapple and next 6 ingredients, stirring well. Add chicken. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until chicken is done.
3. To serve, place 1 cup rice on each plate. Top each serving with chicken; spoon pineapple mixture evenly over chicken. Garnish with orange wedges, if desired.

olive oil, olive oil, flour, orange juice, salt, fresh pineapple, raisins, salt, pepper, red pepper, ground cloves, green pepper, rice, orange wedges

Taken from www.myrecipes.com/recipe/island-chicken (may not work)