Pineapple Upside Down Chicken

• 1 chicken breast, cut into two think slices
• 2 teaspoons cajun seasoning
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/2 batch of your favorite corn bread
• 2 pineapple rings, drained with juice reserved
• 2 teaspoons brown sugar

1. Mix the cajun seasoning, cinnamon and olive oil together. Divide in two parts and save one part of the marinade for the following day.
2. Marinade the chicken overnight with one part of the cajun seasoning marinade.
3. Preheat oven to 350 degrees.
4. Once the oven has preheated, cook the chicken in a separate pan for 15 minutes.
5. While the chicken is cooking, make your corn bread recipe.
6. Grease two 1 cup sized ramekins.
7. Place a pineapple ring in the bottle of the ramekin.
8. Sprinkle 1 teaspoon of brown sugar over the pineapple.
9. Place one of the chicken breast on top of the brown sugar.
10. Drizzle with the leftover marinade and 1 teaspoon of pineapple juice.
11. Fill the rest of the ramekin with cornbread batter.
12. Repeat with the second ramekin.
13. Bake for 30 minutes until the chicken is cooked through.
14. Let cool for 5 minutes and then flip onto a plate. Serve immediately.

chicken, cajun seasoning, cinnamon, olive oil, batch, pineapple, brown sugar

Taken from food52.com/recipes/36201-pineapple-upside-down-chicken (may not work)