- 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.