Caribbean Citrus Chicken

6 skinless, boneless chicken breast halves
Salt and freshly ground black pepper
1 teaspoon minced garlic
2 tablespoons butter or margarine
2 teaspoons finely shredded lime peel
1/4 cup fresh lime juice
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 medium oranges
Hot cooked long-grained rice (optional)
Additional lime wedges for accompaniment
Rinse chicken; pat dry with paper towels. Season with salt and pepper.
In a large skillet cook chicken and garlic in butter over medium heat
for 8 to 10 minutes or until chicken is tender and juices no longer
pink, turning chicken once and stirring garlic occasionally.
Meanwhile, in a small bowl combine lime peel, lime juice, ginger, and
red pepper; set aside.
Peel oranges, removing pith. Reserving juice, cut oranges in half
lengthwise, then cut crosswise into thin slices. Add any reserved
orange juice and the lime juice mixture to skillet.
Place orange slices on top of chicken. Cover and cook for 1 to 2
minutes our until heated through.
To serve, spoon any reserved drippings over chicken. Serve with cooked
rice and additional lime wedges for accompaniment, if desired.
Makes 6 servings.