Roast Chicken Breasts with Oranges and Basil Cream

• 4 whole boneless skinless chicken breasts
• 14 teaspoon salt
• 18 teaspoon pepper
• 18 teaspoon cinnamon
• 1 tablespoon olive oil
• 2 medium thin-skinned oranges, unpeeled
• 10 cloves garlic, peeled and crushed
• 1 cup roughly chopped white onion
• 12 cup packed chopped fresh basil
• 12 cup sherry wine
• 1 tablespoon butter, melted
• 1 cup heavy cream

1. Preheat oven to 375.
2. Rub chicken breasts with salt, pepper, and cinnamon.
3. Over high heat, heat oil in roasting pan; when oil begins to smoke, brown the chicken on each side.
4. Cut oranges into 6 wedges each.
5. Add the orange wedges, garlic, onion, basil, sherry, and melted butter into the roasting pan; stir well, cover and roast in oven for 30 minutes or until chicken juices run clear.
6. Remove from oven, stir in cream and simmer on stovetop, stirring, until slightly thickened, about 5 minutes.
7. Serve chicken and sauce with rice.

chicken breasts, salt, pepper, cinnamon, olive oil, oranges, garlic, white onion, fresh basil, sherry wine, butter, heavy cream

Taken from www.food.com/recipe/roast-chicken-breasts-with-oranges-and-basil-cream-30467 (may not work)