Ingredients:
4-skinless, boneless chicken breasts (slightly pounded and cut in half) to yield 8 pieces
1 tsp ground cinnamon
2 tsp sea salt
1 tsp freshly ground black pepper
5 cloves garlic, minced
1 1/2 T olive oil
2 yellow onions, chopped
1/2 cup white wine
1 C water
1 C chicken stock (no added salt)
1 6-oz can tomato paste (no added salt)
1 T fresh oregano, chopped (… I didn’t have oregano, so I substituted flat leaf Italian parsley)

Bring water and sea salt to a boil and set aside. Mix cinnamon, sea salt and pepper in a small bowl. Rub the spice mix over the chicken breasts.
Heat olive oil in a large deep skillet over medium hight heat. Brown chicken for about 4-5 minutes on each side until it is well browned. I removed the chicken breast to a plate for the next step. Lower heat on skillet to medium and add the onions and minced garlic. Cook for about 3 minutes, until onions have softened. Add wine. When the wine has evaporated, add the water, chicken stock, tomato paste and oregano (or parsley). Return chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover and simmer over low heat for about an hour.

Serves 8 Zone blocks: 2.5-3 F, 3 P, 1 C