1 tablespoon olive oil
½ teaspoon powdered cinnamon
½ teaspoon ground nutmeg
2 or 3 cloves
1⁄3 pound seedless grapes
1½ cups dry white wine
1 tablespoon lemon juice
2 tablespoons chicken stock
1 tablespoon finely chopped onion
2 tablespoons walnut meal
Freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon chili powder
2¼ pounds skinless chicken breasts
2 large tomatoes, sliced
1 tablespoon chopped walnuts
Preheat the oven to 375°F. Pour the oil in a skillet over medium heat. Add the cinnamon, nutmeg, and cloves. Sear for a few seconds, then take out the cloves. Add the whole grapes and cook for 2 minutes. Add the wine, lemon juice, and stock, and cook to reduce the mixture by half (roughly 8 minutes). When the sauce has reduced to a syrupy consistency, remove from the heat and let cool. Mix the onion, walnut meal, pepper, thyme, and chili powder together in a bowl, and pat onto each chicken breast. Place the chicken breasts in a flat glass baking dish lightly coated with olive oil, and bake for 35 to 40 minutes, or until done. Place on a bed of sliced tomatoes, pour the sauce over them, and sprinkle with the chopped walnuts.
Serves 2