|1 Tbs. Olive Oil||1 Tbs. Chili Powder|
|4 boneless, skinless Chicken Breast halves||1 tsp. Ground Cinnamon|
|Salt and freshly ground Black Pepper, to taste|
Chili con Queso Cream Sauce
|1 1/4 c. Milk (2% or higher works best)||1 6oz. jar chopped Pimientos, drained|
|1 c. shredded Monterey Jack cheese||1 4oz. can diced Green Chiles, drained|
|1 10oz. pkg. frozen chopped spinach, thawed, drained well, and squeezed dry|
Heat the oil in a large skillet over medium-high heat. Season chicken all over with salt and pepper. In a small bowl, combine chili powder and cumin; rub into both sides of chicken. Add the chicken to the hot oil and cook until nearly done.
In the same pan over medium-low heat, combine the sauce ingredients. Bring to a simmer, stirring frequently and simmering until the cheese melts. Return the chicken to the pan and simmer until cooked through, 3 to 5 minutes.