Reviewed: Sep. 2, 2008

We made this tonight and WOW! It was fabolous. We used two chicken breasts but same amount of everything else. We had just enough sauce so if you are going to use more than two chicken breasts; I would definitely double the sauce ingredients. Also, we had to use cornstarch to thicken the sauce as others have also done. It was very good and didn't find the cinnamon overpowering at all...a great blend of spices. We will definitely make this again!

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Janell and Shannon

	Cooking Level: Intermediate
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Reviewed: Aug. 27, 2008

This was a very good dish. The cinnamon was a different twist, but the flavor cannot be substituted. Don't be afraid to try it! The reason I am only giving this four stars is because my sauce never did thicken, so I ended up adding some cornstarch I had mixed with water. Other than that, a five star dish!

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NewCook

	Cooking Level: Intermediate
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Reviewed: Aug. 17, 2008

I used the convert for 2 servings. It was great.

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Leslie Ann


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Reviewed: Aug. 5, 2008

I altered this recipe a bit: I reduced the amount of cinnamon to 1 t., Chili powder to 1 t., and I didn't cook it in the oven. I made it more like a chicken piccata -- browned the chicken (I used 3 chicken breasts cut in half length-wise) in a little oil and then I added the combined liquids and cooked another 5 minutes. We had this with Texas coleslaw (from this site) and ate it on corn tortillas, and it was fabulous!!! Will definitely make again!

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Pink Girlie

	Cooking Level: Expert Living In: Modesto, California, USA
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Reviewed: Jul. 27, 2008

This was awesome! I used boneless chicken so the cook time was only about 25 minutes. We will definately make again & again.

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azgirl

	Cooking Level: Intermediate
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Reviewed: Jul. 25, 2008

made this tonite and went over very well. didnt add the cinnamon, i dont care for it. also doubled the rub and sauce recipe and was barely enough. all in all i will def make again. also cooked at 350. moist and tender!

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LOVEHARLOW

	Cooking Level: Intermediate Living In: Oaklyn, New Jersey, USA
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Reviewed: Jul. 22, 2008

This recipe was okay. Not an absolute favorite but fairly good. Hubby like it though. So I guess it might be a keeper.

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misymiss

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Montebello, California, USA
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Reviewed: Jul. 19, 2008

This was very tasty. However, I added only a dash of cinnamon and if I did it again I would probably leave out the honey. I'm much more of a spicy chicken lover though, and those that like it with a sweet taste would probably enjoy this just the way it is.

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Cathy

	Cooking Level: Intermediate Home Town: Patchogue, New York, USA Living In: Northport, New York, USA
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Reviewed: Jul. 2, 2008

I followed the recipe closer the next few times that I made it and it turned out great! The only substitutions that I made were using maple syrup instead of honey and lemon juice instead of lime because I prefer those. It's my favourite way to serve chicken!!

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justplainme

	Cooking Level: Intermediate
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Reviewed: May 19, 2008

my child ate it but cinnamon and chicken tastes funny! Did not like this and couldn't taste the jalapenos!

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vanillacoke


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Reviewed: May 2, 2008

The best thing about this is while it was cooking the house smelled like cinnamon! :D I didn't have any honey on hand so I used brown sugar as a substitute, and it tasted just fine.

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APickledPriest

	Cooking Level: Intermediate Living In: Keller, Texas, USA
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Reviewed: Apr. 21, 2008

This is a grreat chicken recipe, very different. don't be put off by the strange ingredients, this chicken is the bomb!! I made this with Zippy rice pilaf, (also on this site)I will be making this again and again!!!

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JANET

	Cooking Level: Intermediate Home Town: Oceanside, California, USA Living In: Jupiter, Florida, USA
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Reviewed: Feb. 5, 2008

sooooooooooo easy. I tossed the chicken strips in a bag with the seasoning. I love the different combination of spices. I did add a little more cayenne since the sauce wasn't really that thick but still very easy and flavorful

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TML0701

	Cooking Level: Expert Living In: Rochester, New York, USA
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Reviewed: Jan. 15, 2008

We didn't particularly think it was that wonderful. However, it is a nice change from the ordinary and has an interesting taste. Will make again, just not very often. Will use less honey and less cinnamon next time and add some cayan pepper, extra lime, and many more jalapenos. Don't know why they call this original recipe Jalapeno Chicken, you can't taste the jalapeno over the cinnamon.

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Jenny R.

	Cooking Level: Intermediate
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Reviewed: Jan. 14, 2008

Followed the recipe exactly except used boneless skinless chicken breasts. The sauce never thickened and was WAY too sour. My jalapenos must have been very mild because we culdn't taste them. I added cayenne to kick it up a little. I found the cinnamon very dominant. I won't make this one again.

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CARLYG

	Cooking Level: Intermediate Home Town: Glen Williams, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Jan. 7, 2008

Per other reviews I cut the cinnamon in half, but all other ingredients were according to directions. Nice heat, not too much or too little, but just not all that exciting. Used boneless, skinless chicken breasts and 15 minutes at 450 was just about right, basting twice with the sauce. It was a little dry, cooking right in the sauce per another reviewer would have been a good idea.

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Carrie Magill

	Cooking Level: Expert Living In: Cincinnati, Ohio, USA
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