Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless skinless chicken breasts from Connie Moore of Medway, Ohio. "I frequently serve this unusual combination over rice with broccoli or green beans on the side," she notes.
Recommended: 36 Delicious Dump and Go Recipes
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breast halves (4 ounces each)
- 3/4 cup orange juice
- 1/4 cup raisins
- In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through. Yield: 4 servings.
Originally published as Cinnamon Raisin Chicken in Quick Cooking November/December 1999, p45
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Cinnamon Raisin Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review