Chicken in Spicy Orange Sauce

4 orange
4 chicken breast, boneless, skinless
1/2 tsp salt
1/4 tsp Freshly ground black pepper
2 leek whites, sliced thin, washed well
1/2 tsp red chili pepper flakes
1/2 cup dry white wine
1 tbsp granulated sugar
2 tbsp distilled white vinegar
1 cup water
2 tbsp flat-leaf parsley, chopped

1 Using a sharp knife cut the top and bottom off of the oranges, exposing the flesh. Trim the peel away from the flesh, removing all of the white pith. 2. Using a sharp paring knife, cut between the orange membranes to remove the segments. 3 Preheat the oven to 350F. Season the chicken with salt and pepper. Heat a non-stick frying pan over medium heat and brown the chicken lightly on both sides, about 2 minutes per side. Remove the chicken when browned to a baking sheet. Transfer it to the oven to finish cooking, about 10-15 minutes. 4 In the same saute pan, heat the leeks and chile flakes with the wine over medium heat until the leeks are wilted and the pan is nearly dry. Sprinkle in the sugar and cook until the sugar begins to lightly brown or caramelize. Add in the oranges, vinegar and water. Bring to a simmer and cook until slightly syrupy, about 10 minutes. 5 Remove the chicken from the oven when fully cooked and white throughout. Stir the parsley and any collected meat juices into the sauce. Slice the chicken, if desired, and portion onto warm plates. Top chicken with the sauce before serving.

Weight Watchers Points: not yet calculated please check back soon!