Cinnamon Roasted Chicken with Pumpkin Sage Grits
From pleclare 15 years ago
- 18 minutes to make
- Serves 4
This chicken and grits dish is a little Moroccan and a little southern. Very tasty. I have done the chicken with and without the grits.
Ingredients
- 4 4-6 oz. skinless,boneless chicken breast halves shopping list
- 1 Tbs vegetable oil shopping list
- 1-1/2 tsp sat shopping list
- 1 tsp ground cinnamon shopping list
- 1/2 tsp. ground black pepper shopping list
- 1-1/2 c water shopping list
- 2/3 c instant grits (two 10z. pkts) shopping list
- 1/2 c canned pumpkin shopping list
- 1 Tbs snipped, fresh sage shopping list
- 1/3 c shredded cheddar cheese shopping list
- sage leaves shopping list
How to make it
- Preheat oven to 400 degrees. Arrange chicken breast halves in 13x9" baking pan. Drizzle chicken with oil and sprinkle with 1 tsp of the salt,the cinnamon and black pepper.
- Rub the spices over all sides of chicken.
- Roast 18-20 mins or till no longer pink and juices run clear.
- Meanwhile,in med. saucepan,bring water to boiling. Stir in grits until combined. Stir in pumpkin,sage and 1/2 tsp. sqalt. Return to boiling,reduce heat. Cook,uncovered,5 to 7 mins or till thickened,stirring frequently. Remove from heat;stir in cheese.
- Spoon grits onto dinner plates and top with chicken breast halves. Add sage leaves
People Who Like This Dish 2
- DetroitTokyo Detroit, MI
- a1patti Salem, MA
- pleclare Framingham, MA
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a1patti
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" It was excellent "