8 pitted prunes
3 cloves garlic
1⁄2 cup orange juice
2 tablespoons fresh lime juice
3 tablespoons reduced-sodium soy sauce
1 teaspoon red pepper flakes (optional)
1 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts
2 tablespoons canola oil (may substitute a healthier oil: coconut, walnut, avocado)
- In a blender, purée the prunes, garlic, orange juice, lime juice, soy sauce and spices.
- In a large resealable plastic bag, pound the chicken to an even 1/2-inch thick fillet. Pour the prune purée into the bag to coat the chicken evenly.
- In a large, nonstick skillet, heat the oil over medium heat until shimmering. Sauté the chicken in two batches until lightly charred and cooked through, 3 to 4 minutes per side.