Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless chicken breasts. Good served over brown rice with broccoli or green beans. Originally from TOH's Quick Cooking magazine Nov./Dec. 1999 issue.
In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken and zest (if desired); turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.