Pumpkin Sage Grits & Cinnamon Chicken

We found this recipe on a food blog called Love and Flour.

Author: Angela Buchanan as seen in Better Homes and Gardens, April 2010
 
Ingredients
Grits
½ cup grits
½ cup pumpkin (use any winter squash puree here)
1 tablespoon sage, finely chopped
⅓ cup shredded cheddar cheese

Chicken
4 chicken breasts (just cut up your chicken)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon

Preparation

Instructions
For the grits, stir grits into two cups salted, boiling water.
Add the pumpkin and sage and return to boiling.
Reduce heat and simmer until thickened.
Stir in cheddar cheese.
Garnish with sage leaves if desired.

For the chicken, coat the chicken breasts in vegetable oil.
Whisk together the salt, black pepper and cinnamon and rub over both sides of each chicken breast.
Place the chicken breasts in a baking dish and bake at 400 degrees for 18-20 minutes until no longer pink in the center and juices run clear.

Tip: Tip for Sunchoke Soup

Here's a quick trick for sunchokes. They need no peeling, just a good washing and they will replace potatoes in any soup you like. Wash them well, slice or cube them and toss them in. They will thicken every dish they are added to and bring a great flavor beyond the standard potato.Read more

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