Tidbit from Runner's World magazine, Dec. 2005, pg. 48

"That cinnamon stick in your tea does more than add flavor. Researchers have found that a 1/2 teas. daily helps lower circulating fats and artery-damaging LDL cholesterol. So sprinkle cinnamon over oatmeal, mix it into yogurt and smoothies, and stir it into warm drinks. In addition to adding to baked goods and other sweets, try a teas. in meat or tofu dishes. Saute' together onion, garlic, cabbage and thin strips of lean beef (or extra firm tofu chunks) in olive oil, sprinkle with cinnamon, ground pepper and salt. Serve over brown rice.

My mom also told me about cinnamon's healthful qualities.

I have found it tastes great mixed into meatloaf. You don't taste it overtly, but it gives it a little extra boost of flavor.

Pam, that sounds DELISH!!!!! Thanks for posting it!!!!!!!! I'm always on the lookout for a great chicken recipe with a bit of a different taste. I am printing this one out as we speak (actually, as I type!! LOL!!!!)

BTW, take note that KD's Squash & Tortellini Soup includes cinnamon in its list of ingredients!

This recipe is superfast and excellent. And you hardly need any ingredients.

Lemon-Cinnamon Chicken
1 tsp. ground cinnamon
3 tsp. olive oil
4 - skinless boneless chicken breasts
3 - shallots, sliced
1 cup low-sodium chicken broth
1 - lemon

In a shallow dish, blend lemon juice, cinnamon and 2 teaspoons of the olive oil. Add chicken breasts and turn to coat.

Spray a heavy skillet quickly with cooking spray and place over medium-high heat. Brown chicken breasts, about 3 minutes per side, in the hot skillet. Remove chicken and set aside.

In the same skillet, add shallots and remaining 1 tsp. oil. Cook, stirring, for 2 minutes. Stir in chicken broth. Bring to a boil and cook for about 5 minutes until sauce is syrupy. Place chicken and juices back in the skillet; reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.

It also helps to keep your blood sugar on an even keel throughout the day.