Alma Hemelt of Chalmette, LA. loves to make this recipe for the grandkids when they come over to visit. No plates are ever left unclean. Cinnamon adds a nice touch to this recipe!

4 boneless, skinless chicken breast halves

1/4 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

3 tablespoons canola oil

1/2 cup apple cider

1 tablespoon cornstarch

1/2 cup pineapple preserves

1/4 cup toasted pecans, coarsely chopped

spiced apple rings

pecan halves

1. In shallow dish, place flour. Sprinkle chicken with cinnamon and salt.

2. Dredge chicken in flour, one piece at a time.

3. In large frypan, place canola oil over medium heat. Add chicken and cook, turning frequently, about 20 minutes or until light brown and fork can be inserted with ease.

4. Remove chicken to serving platter and keep warm. Pour off liquid from frypan and add apple cider.

5. Slowly whisk in cornstarch, mixing well. Stir in pineapple preserves. Add pecans and simmer until thickened, about 3 minutes.

6. Pour sauce over chicken and garnish with apple rings and pecan halves.

Makes 4 servings.

Recipe courtesy of the National Chicken Council, Copyright © 2009.

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