Sauce:

1. Heat a little butter and oil in a small saucepan. Add the onion and garlic and cook until the onion is softened.

2. Season with salt and pepper, cinnamon, ginger, chilli powder and tomato paste.

3. Cook on low heat for a further 2 minutes, stirring continuously.
   Stir in the chicken stock.

4. Bring to boil then reduce heat and simmer for 5 minutes. 
   
   

5. Remove from heat.

Chicken:

1. Preheat oven to 190C/375F.

2. Flatten the thick part of the breasts with a meat mallet, this will also tenderize the chicken.

3. Put seasoned flour in a small shallow dish. Dip the breasts in flour to coat from both sides and shake off any excess flour.

4. In a large frying-pan, melt a little butter with olive oil. Brown the chicken on both sides and transfer to a baking dish.

5. Pour the sauce over the chicken in the baking dish, making sure they are well coated.

6. Cover the chicken with a pineapple ring or two and sprinkle with brown sugar over top.

7. Bake in oven for about 45 minutes or until chicken is cooked through.

8. Serve with your favourite potatoes, rice or veggies and spoon the sauce on top.

9. Enjoy!