1 chicken breast, cubed
2 onions, diced
1/2 teaspoon salt
1 teaspoon ground black pepper
6 (4 ounce) fillets chicken, cut into 1/4 inch strips
1 teaspoon chili seasoning mix
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cinnamon
1/4 teaspoon garlic powder
Preheat oven to 425 degrees F (220 degrees C).
Place chicken breasts and onions in a shallow baking dish. Drizzle with salt, pepper, and paprika.
Place chicken strips in a large resealable plastic bag; shake to coat. Melt butter in a medium skillet over medium heat. Stir in mustard and brown sugar. Cook 1 to 2 minutes, stirring and changing color as needed. Remove chicken from pan and keep warm.
In a small bowl, mix chicken with chili seasoning, paprika, garlic powder, chili sauce, parsley, cinnamon, and garlic powder.
Place chicken in a baking dish and brush with butter and mustard mixture. Sprinkle with parsley mixture, then sprinkle with cinnamon mixture. Cover dish and place in oven.
Bake uncovered at 425 degrees F (220 degrees C) for 40 to 50 minutes or until chicken is no longer pink and juices run clear.