• 4 boneless, skinless chicken breasts (about 1 1/4 pounds)


• 1/4 cup all-purpose flour


• 1 teaspoon salt


• 1/2 teaspoon ground black pepper


• 1 tablespoon extra-virgin olive oil


• 1 tablespoon butter


• 12-ounce package fresh pineapple chunks (1 3/4 cups)


• 1/2 cup orange juice


• 1/2 teaspoon cornstarch


• 1 tablespoon brown sugar


• 2 jalapeno chilies, seeded and minced


• 2 cloves garlic, minced


• 2 tablespoons chopped cilantro

Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.

In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.

In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.

While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup.

Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.

Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.

Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.

Nutrition information per serving (values are rounded to the nearest whole number): 268 calories; 70 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 76 mg cholesterol; 19 g carbohydrate; 28 g protein.