- 4 free-range boneless skinless chicken breasts
- Two dollops of butter
- a pinch of cinnamon
- a pinch of salt and pepper
- One sprig of fresh rosemary ground
- Two crushed jalapenos
- a pinch of paprika
- a pinch of pure cane brown sugar
This recipe is simple: Combine your ingredients, placing sweet ingredients together first and salty/spicy ingredients secondly, in a typical pan skillet. Add the butter last
Heat the skillet first so that it will melt the butter upon contact.
Allow ingredients to heat and coalesce
Cover chicken breasts with sauce and place in refrigerator.
Allow the chicken to sit (covered) for up to an hour
Grill until done, basting periodically with a white wine such as Chardonnay, Viognier or Pinot Grigio.
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