Recipe by OAKBORN
"Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!"
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skinless, boneless chicken breast halves
1 1/2 teaspoons
ground black pepper
Having read the reviews, I decided to mix the spices (minus most of the salt) into some mayo (about 1 cup, I think). I spread the mayo over the chicken and baked it in a covered dish, and it was dilicious! Very spicy, but not overwhelmingly so. The cinnamon added a unique flavor that I definitely enjoyed.
I thought the recipe was great, but needed to kill some of the salt. All you would need is about 1 tasp., instead of the 3 requried. I tried it twice, once with all that salt, then once with my revised version. Note, to anyone who is trying this, to keep it moist bake in oven with a teaspoon of butter and foil covering the pan. This will keep it from drying out.
Just recently, I created something similar - for a client - who loved the results. Then I prepared it for my family members, who were also pleased with the results. The only differences in my recipe was that I made a marinade out of extra virgin olive oil, half of the cinnamon, a freshly minced garlic clove, a pinch of Kosher salt, a few twists of freshly ground black pepper, and freshly minced basil leaves. I took the chicken breast halves and coated them liberally with the "marinade" and placed them in the baking dish. Then I took a 14.5 oz. can of seasoned diced tomatoes and spread it over the breasts and baked all for about 25 to 30 minutes, until the juices ran clear. In certain cultures, the use of sweet spices is not unusual. The use of cinnamon, for instance, is reminiscent of Middle Eastern cooking. It really is a tasty dish, but you must be careful when it comes to using certain spices, as they can be quite powerful. On the whole, I would give this a good rating.
This recipe was pretty good, but not my favorite. I read the ratings before preparing, and saw that most everybody agreed that the chicken came out dry, so I dipped all the chicken in melted butter first, then covered the dish in foil for the first 30 minutes of bake time. The chicken came out nice and moist. As for the spices. I cut nearly all of them in half except for the cinnamon. The taste was perfectly suited for my husband and myself. Just put on what you think you'd like.
I've been making this dish for over 2 years now and just love it. I don't even measure anymore, I just sprinkle and go. Good on a Grorge Foreman grill too, seasoned side down, if you use boneless skinnless breasts.
We thought this was really good. I did halve the salt and the Italian seasoning...wanted to make sure the cinnamon flavor would come through, and I think this combination was just right. I used thighs instead of breasts, so dryness was not an issue. Husband, teenagers, toddler and busy Mom all loved this. No leftovers! Thanks!
Well, my husband and I were able to eat it, but I don't think I will be making it again as written. I didn't even end up using all the spices - I had mixed them together and then sprinkled them on, and ended up having to throw some of the spices out because there was so much left over.
Maybe it would be better if the chicken had been dipped in melted butter first...or melted butter mixed with the spices...or a mayo mixture combined with the spices. Dry chicken with just dry spices on top just isn't our thing, I guess.
Fast recipe that uses spices you have on hand. However.......way too much spice. Use about half of what it calls for and it will be delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 16
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