..: Cinnamon Chicken with Vanilla Raisin Yogurt Sauce over Polenta

This is one of those amazing dishes you have at a restaurant, and then when you go back to have it again, the restaurant has changed owners, and it is mysteriously the ONLY dish that is no longer on the menu...but I'm not bitter about it (<-- that would be the sarcasm lol)! I had a very similar dish at a restaurant in the town I went to college in, and loved it! I have found nothing like it since, but have found a way to replicate it closely enough at home. I do cheat and use pre-made polenta, mainly because I do not have the tolerance to figure out the balance of liquid to cornmeal, or want to risk burning it in a pot...it can be an excruciating process! If you are looking for the pre-made stuff, it can be found either with refrigerated vegetarian products (such as veggie burger patties), or in the Italian aisle of your grocery store!

Cinnamon Chicken with Vanilla Raisin Yogurt Sauce over Polenta
Yields 3 servings

To Prepare the Chicken
1. Rub 1 pound of chicken with cinnamon. It takes approximately 1 tablespoon of cinnamon to coat all of the chicken! I like using thin sliced boneless, skinless chicken breast for this recipe!

2. Heat a frying pan coated with non-stick spray over medium heat.
3. Add your chicken to the pan once it is coated.
4. Flip the chicken once the underside has turned white and is starting to turn white up the sides.

To Prepare the Sauce
1. Mix 1 single serve sized container of vanilla yogurt (approximately 6 ounces) and a serving sized box of raisins together in a sauce pan.

2. Heat over very low heat, being sure to stir occasionally while preparing the rest of the meal!

To Prepare the Polenta
1. Heat some oil or non-stick spray in a frying pan.
2. While the pan and oil are heating, cut the polenta into 1/2 inch wide slices.