Sunday, January 30, 2011
Cinnamon Chicken with Pumpkin Grits
I found this recipe in Better Homes and Gardens magazine. It was a reader submitted, prize winning recipe. You can see a prettier picture here. I made some little changes - only 2 chicken breasts for us, same amount of grits for a larger serving size, no fresh sage in mine.
CINNAMON CHICKEN WITH PUMPKIN GRITS
2 skinless, boneless chicken breasts
2 cups water
2/3 cup quick-cooking grits
1/2 cup canned pumpkin
1 /2 tablespoon dried rubbed sage
1/3 cup shredded cheddar cheese
Arrange chicken breast halves in a small baking pan. Spray chicken with cooking spray and sprinkle with salt, pepper and cinnamon (both sides).
Bake at 400 degrees for about 20 minutes or until no longer pink and juices run clear.
Meanwhile, in medium saucepan bring water to boiling. Stir in grits until combined. Stir in pumpkin, sage, and salt to taste. Return to boiling; reduce heat. Cook, uncovered, for 5 to 7 minutes, stirring frequently. Remove from heat; stir in cheese.
To serve, spoon grits onto dinner plates and top with chicken breast halves.
Yield: 2 servings