Cinnamon-Stewed Chicken

  • 1 tsp. ground cinnamon
  • 1 tsp. freshly ground black pepper
  • 4 chicken breasts
  • 1 Tbsp. extra-virgin olive oil
  • 2 coarsely chopped yellow onions
  • 5 garlic cloves, minced and divided
  • ½ cup dry white wine
  • 1 cup water
  • 1 cup fat-free, low-sodium chicken broth
  • 1 (6 oz) can tomato paste (low-sodium)
  • 1 Tbsp. chopped fresh oregano
  • ½ cup fat-free parmesan cheese

Mix cinnamon, salt, and pepper in a bowl.  Pat chicken breasts dry with paper towels, and rub with cinnamon seasoning.

Heat olive oil in a deep skillet over high heat. (Don’t overcrowd chicken or it will steam rather than brown.)  Brown chicken in oil for about 4-5 minutes on each side.  Turn frequently with a spatula.  Remove chicken when nicely browned on all sides and set aside.

Lower heat to med-high.  Add onions and 3 minced garlic cloves, and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown.  Add wine to pan, scraping up any browned bits with a spatula.

When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves.  Return chicken to pan.  (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add pepper to taste.

Serve chicken topped with sauce and sprinkled with cheese.  Remove skin before eating.

Serves 4.