2 boneless skinless chicken breasts halves 1⁄4 tsp. dried oregano leaves, crushed
1/8 tsp. ground cinnamon
1 tbsp. olive oil
3⁄4 cup Pineapple Juice
1 Tbsp. lime juice
1 tsp. cornstarch
1 tsp. chopped parsley or cilantro
Pound chicken to 1⁄2” thickness. Combine oregano and cinnamon in cup. Sprinkle over chicken.
Cook chicken over medium heat, in hot oil, in skillet, 10 min. or until chicken is not pink in center. Remove to plate.
Stir pineapple juice, lime juice and cornstarch in small bowl. Pour into skillet; cook, stirring until sauce boils and thickens. Stir in parsley. Spoon sauce over chicken.
~Marni B. Sanft