• 4-6            chicken breast (can be pre-boned)
• 2                large red onions
• 4                tablespoons red currant preserves
• 4                tablespoons red wine (or plain) vinegar
• ¼             cup pre dissolved corn starch

Latin rub spice mix:

• 1/2           teaspoon cayenne pepper
• 1              teaspoon salt
• 2               tablespoons cinnamon
• 1               tablespoon cumin
• ½             teaspoon clove
• ½             teaspoon white pepper
• ½             teaspoon powered ginger
• 2               tablespoons sugar

Mix together in small bowl.

Red onion marmalade:

Slice very thin two large red onions. Sauté in a skillet with a little oil until light brown.

Add the vinegar and let reduce for 2 minutes. Add ¼ cup water. Add the currant                         
preserves, and bring to a slight boil. Add the cornstarch and remove from heat.

Rub the chicken breast all over with the spice mix. Put into an oiled casserole dish

or skillet and broil in the oven (or grill) about 4 minutes on each side, or until done.