Cinnamon Chicken

I have always considered cinnamon to be a spice that you bake with, not for cooking. How wrong I was! Lately I’ve been experimenting with the taste that cinnamon brings to savory dishes. It is so different when not paired with sugar. It gives a nice warm flavor, and when paired with a little bit of heat it is wonderful. Here is one of the recipes I’ve made a few times now that my family really enjoyed. Since they weren’t used to the flavor of cinnamon in a savory dish, it had them all stumped… What is that flavor? When I told them what it was, they were as interested and excited as I was!

6 chicken breast halves

2 tsp. cinnamon

2 tsp. chili powder

1 tsp. garlic powder (or four cloves of fresh minced garlic)

1 tsp. cumin

1/2 tsp. salt

1) Combine the above ingredients together in a small bowl. Reserve to the side.

2) Warm up a little olive oil in a skillet, just enough to coat the bottom.

3) Arrange your chicken in the skillet, sprinkle about 1/2 tsp. of the seasoning mixture onto each side of each piece (1 tsp. total per piece of chicken). If you’d rather, you can put the seasoning into a ziploc bag, add the chicken and toss to coat. Your choice.

4) Saute on medium-high heat until both sides are browned and chicken is cooked through.

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