Texas Chicken

4-5 boneless and skinless chicken breast halves

1 T. ground cinnamon

1 T. dark chili powder

1 T. brown sugar

1 tsp. unsweetened cocoa powder

salt and pepper to taste

4 T. olive oil

1 T. Balsamic vinegar

 

1.  In a large Ziploc bag combine all of the spice coating ingredients and blend well.  Add the chicken to the spice mixture, squish it around to make sure all the pieces are covered with the spice coating and allow the chicken to marinate for a few hours or overnight.

 

 

***Preheat oven to 450***

 

1.  Line a baking pan with foil and spray with cooking spray.

2.  Lay the chicken breast pieces with what would have been the skin-side up, on the pan and bake for 15-20 minutes until cooked through.  Allow to rest for 10 minutes before slicing. Serve with a spicy Ranch with a few splashes of lime juice.

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