6 lg. boneless chicken breast halves, with wing bone
1 1/2 c. watermelon puree
1/4 c. tequila
2 tbsp. ground cumin
3 tbsp. honey
1 c. chicken stock
Salt and pepper to taste
3 tbsp. vegetable oil

Sprinkle the cumin all over the chicken. Season with salt and pepper. In a large skillet, brown the chicken breasts on the skin side until brown. Turn over and roast in a preheated oven 450 degrees for 7 minutes or until the meat is cooked. Remove the chicken breasts from the skillet and deglaze with tequila. Add the watermelon puree, chicken stock and honey. Bring to a boil. Add salt and pepper. If sauce is too thin, thicken with cornstarch and water mixture to desired consistency. Spoon some sauce over chicken breasts and serve immediately.