|Cinnamon Roasted Chicken with Pumpkin Sage Grits|
|Cinnamon Coated Chicken Ready to Roast|
adapted from a recipe on BHG.com
6-8 skinless, boneless chicken breast tenderloins
1 T olive oil
1 1/2 t salt divided
1 1/2 t ground cinnamon
1/2 fresh ground black pepper
1 1/2 cups water
2/3 cups instant grits
1/2 cup canned pumpkin
24 leaves fresh sage
1 t butter
1/3 cup shredded cheddar cheese (can be omitted to reduce calorie count)
|Stir and Crisp in Butter|
Preheat oven to 400 degrees. Arrange chicken in baking dish. Drizzle chicken with oil and sprinkle with 1 t of the salt, cinnamon and black pepper on both sides. Roast in oven for 20 minutes or until cooked through.
Heat butter in small frying pan until melted, add 16-18 leaves of sage. Cook and stir over medium-high heat until sage becomes crisp and browns. Crumble.
In a saucepan, bring water to a boil. Stir in grits until combined. Stir in pumpkin, a tablespoon of the crumbled sage and 1/2 teaspoon salt. Cook uncovered for 5 minutes, stirring frequently. Remove from heat, stir in cheese.
To serve, spoon grits onto dinner plates. Crumble additional crisped sage over chicken. Garnish grits with fresh sage leaves.