29 October 2010

This is part of a Better Homes and Gardens recipe I tried the other night.

Cinnamon Roasted Chicken

4 skinless boneless chicken breast halves
1 tbsp vegetable oil
½ tsp salt
1 tsp ground cinnamon

Preheat oven to 400°.

Arrange chicken breast halves in a baking pan. Drizzle chicken with oil and sprinkle with salt and cinnamon. Rub the spices over all sides of the chicken.

Roast in preheated oven 18 to 20 minutes or until no longer pink and juices run clear.

Makes 4 servings.

You would think that putting that much cinnamon on a chicken breast would make the flavor overwhelming, but it doesn't. It just gives it a nice subtle flavor. It's not spicy or sweet in any way. I cut the salt back a little bit from the original because we found it a bit salty, but other than that I didn't change anything.

I served this with the other part of the recipe, Pumpkin Sage Polenta. It made an awesome autumn dish.

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