3 tablespoons olive oil, divided
3 cloves garlic, finely chopped
1 teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - cubed
1 cup white wine
salt and pepper to taste
For the sauce: Heat olive oil in a tablespoon over medium heat. Rub cubed chicken with garlic and add 1 (rib) of the peeled skin. Cook about 5 minutes, or just until done; remove from pan.
For the stuffing: Warm 1 tablespoon oil in a skillet over medium heat; sprinkle 1/3 cup citrus and wine over chicken, then cover skillet with foil and bring oil to a simmer. Foil top of skillet and cook, stirring occasionally until sauce has thickened and chicken is no longer pink inside and outside.