Chicken Saute with Pineapple and Orange Ginger Coconut Sauce
(Serves 2)

2 pc chicken breast boneless and skinless
1 cup pineapple, diced
1 scallion, diced
1 small bell red pepper, diced
1/4 stick butter or margarine
1 tablespoon pineapple juice
1/4 cup Chef Pascal Orange, Ginger & Coconut Sauce

Using a meat mallet, pound chicken breast between sheets of plastic wrap to ½-inch thickness. Melt butter or margarine in nonstick skillet over medium-high heat. Add chicken and sauté until cooked through, about 2 minutes per side. Transfer chicken to a plate. Add pineapple, and red bell pepper to same skillet and cook, about 1 minute. Add pineapple juice and Chef Pascal Orange, Ginger & Coconut Sauce simmer for approximately 1 to 2 minutes. Add scallion, pour over chicken and serve.