In a mediumsize bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
To cook, preheat the oven to 350 degrees.
Heat the oil in an ovenproof skillet over mediumhigh heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
Bake about 20 minutes and serve.
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