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Main dishes

Cinnamon Roasted Chicken with Pumpkin-Sage Grits

Cinnamon Roasted Chicken with Pumpkin-Sage Grits recipe
Recipe and Photo by: Better Homes and Gardens
This baked chicken breast dish gets its extraordinary aroma and flavors from cinnamon, canned pumpkin and and a garnish of fresh sage.
time
prep:
10 min
total:
1 min
servings
total:
4

What You Need

4
 4 - 6 ounes boneless skinless chicken breasts
1
 tablespoon vegetable oil
1 1/2
teaspoons  salt
1
 teaspoon ground cinnamon
1/2
 teaspoon ground black pepper
1 1/2
cups  water
2/3
cup  instant grits (two 1-oz. packages)
1/2
cup  canned pumpkin
1
 tablespoon snipped fresh sage
1/3
cup  shredded cheddar cheese
 Sage leaves

Make It

1. Preheat oven to 400 degrees F. Arrange chicken breasts in 13x9x2-inch 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 the chicken. Roast in preheated oven 18 to 20 minutes or until no longer pink and juices run clear.

2. Meanwhile, in medium saucepan bring water to boiling. Stir in grits until combined. Stir in pumpkin, sage, and 1/2 tsp. salt. Return to boiling; reduce heat. Cook, uncovered, for 5 to 7 minutes or until thickened, stirring frequently. Remove from heat; stir in cheese.

3. To serve, spoon grits onto dinner plates and top with chicken breasts. Add sage leaves. Makes 4 servings.

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