Chicken with Chili con Queso Cream Sauce

Chicken with Chili con Queso Cream Sauce

1 Tbs. Olive Oil1 Tbs. Chili Powder
4 boneless, skinless Chicken Breast halves1 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 cheese1 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.

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