Cinnamon Chicken

Sadey Jones


I am a great fan of cinnamon, in coffee, on pastries of course, in sauces...The (East)Indian population cooks with many lovely spices, cinnamon being one of the most common. I tried this recipe one Sunday evening when the prospect of baked chicken was facing us yet again! I kind of made it up as I went along then I wrote it all down and here is what I came up with. Everyone in my house hold raved about it, we even shared some with our downstairs neighbors who just loved it!! Bon Appetit!!!!

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4-6 Adults


30 Min


1 Hr 30 Min


1 stick
pure creamery butter
4-6 large
chicken breast filets
cinnamon, ground (to taste)

Directions Step-By-Step

Start by rising chicken breasts under clear running water, place on cooling racks atop paper towels. I always buy the skinless fillets, somewhat thick cut, about a quarter to a half pound each.
While chicken is dripping, spray a large frying pan(copper bottom is what I use)with non-stick cooking spray. Heat pan over medium heat until a few drops of water sizzle and evaporate when sprinkled on the surface. Add the drained chicken pieces and sear on each side until nicely browned. Add the stick of butter, cut into several chucks if desired and allow to melt,coating the chicken pieces by moving them about and turning them carefully over a few times. Lower heat to low, sprinkle cinnamon to taste and once more move chicken pieces around, turning carefully to coat evenly. When butter begins to bubble slightly, lower heat a bit more and cover, cooking until chicken is very tender(can be cut with a fork). Turn and move chicken pieces around every 10-15 mins. until cooked to taste.
When ready to serve, remove chicken pieces and place in serving dish of your choice, carefully pour cinnamon butter over the chicken. Can be served with rice and hot vegetables or salad, rolls, condiments of choice. Eat and enjoy!

About this Recipe

Course/Dish: Chicken