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Cinnamon Roasted Chicken with Pumpkin-Sage Grits
Ingredients
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4
4 - 6 ounces skinless boneless chicken breast halves
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1
tablespoon vegetable oil
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1 1/2
teaspoons salt
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1
teaspoon ground cinnamon
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1/2
teaspoon ground black pepper
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1 1/2
cups water
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2/3
cup instant grits (two 1-oz. packages)
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1/2
cup canned pumpkin
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1
tablespoon snipped fresh sage
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1/3
cup shredded cheddar cheese
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Sage leaves
Directions
1. Preheat oven to 400 degrees F. Arrange chicken breast halves 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 breast halves. Add sage leaves. Makes 4 servings.
Nutrition Facts
(Cinnamon Roasted Chicken with Pumpkin-Sage Grits)
- Servings Per Recipe 4,
- Calories 253,
- Protein (gm) 30,
- Carbohydrate (gm) 14,
- Fat, total (gm) 8,
- Cholesterol (mg) 76,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 4810,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1162,
- Potassium (mg) 394,
- Calcium (DV %) 101,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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This is a really nice fall dish that is easy to make. You must use good quality ceylon cinnamon in order for this dish to pop. . Also to really make this dish great serve the dish with the fresh sage leaves that you fry in butter until crispy. Sprinkle over the pumpkin grits and baked chicken. I served this with a simple fall greens salad made with an apple cider vinagrette tossed with chopped yellow sqaush from garden and topped with shelled pumkin seeds. My husband loved it!
10/10/2011 10:01:13 PM Report Abuse