Passion Fruit Sauce Over Chicken and Rice
By Chef Ida Rodriguez


4 Chicken Breast boned skinned and pounded out to 1/4 inch thick
2 tablespoons Butter
1 Salt and Pepper to taste
1 tablespoon Sugar
6 tablespoons Pineapple Juice
1 tablespoon Organic Limes juice
4 large Passion Fruit (pulp & seeds)
2 tablespoons Extra Virgin Olive Oil


Season chicken with salt & pepper. Heat sauté pan over medium heat. Add oil and 1/2 of the butter. Brown chicken 4 minutes on each side or until no longer pink in the middle.

Transfer chicken to plate and cover with foil to keep warm. Pour out excess oil from pan, quite a bit of the fat content is removed here.

To Make Sauce
Deglaze Pan over low heat by adding pineapple juice and lime juice.

Add sugar. Remove from heat; add passion fruit & other 1/2 of butter.

Serve chicken over steamed rice and top with sauce.