This was an easy way to prepare up two pounds of chicken breasts.
Baked Orange Cinnamon Chicken
4 skinless boneless chicken breast, about 2 lbs
2 Tbsp unsalted butter
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1 cup orange juice
1/2 tsp dried or 1 tsp fresh orange zest
Preheat your oven to 375° and spray a baking dish or smaller high rimmed baking sheet with cooking spray.
In a large non-stick skillet melt the butter over medium-high heat, add in the chicken and cook till turning golden brown (about 5 or so minutes), flip over and cook till also browned. Move the chicken to the prepared baking dish.
Stir the flour and cinnamon into the skillet to brown a bit, then stir or whisk in the orange juice and zest. Once smooth and thickened pull off of the heat. Spoon over the chicken.
Bake the chicken for about 45 minutes or until the chicken reads 165°.
I served it with a quick couscous dish for any easy rounded out dinner.
2 1/2 cups water
4 medium carrots, peeled and chopped
1 tsp ground ginger
3/4 tsp ground cinnamon
1 cup couscous
3 Tbsp butter
1/2 cup finely chopped almonds
1/4 cup raisins
1 bunch green onions, white and light green parts, chopped thin
salt and pepper to taste (I used 1/4 tsp kosher salt and 1/2 tsp ground pepper)
Bring the water, ginger, cinnamon and carrots to a boil in a medium sauce pan. Let cook till the carrots just done. Strain out the carrots and measure 1 1/2 cups of the broth, returning it to th epot with the carrots. Bring back to a boil, stir in the couscous. Take off the stove and let sit tightly covered for 10 minutes.
Meanwhile in a small non-stick frypan, over medium-low heat, melt the butter. Add in the nuts, raisins and green onions. Let cook, stirring often till they are smelling delicious, about 3 to 5 minutes. Take off the heat.
Fluff up the couscous, stir in the nut mixture and add seasonings as desired.