Grilled Cinnamon Chicken over Sweet Potato Grits

I did something really really really out there last night...any guesses? Let me give you some multiple choice answers so we can narrow down the field of craziness that was my evening.





Here are your choices


1. Went out to the club to party down doused in glitter?
2. Went out to the club to party down doused in perfume?
3. Went out to the club to party down doused in a dress made out of steaks?
4. Stayed up until 11pm watching House Hunters?





So, take a guess - which one?

Nope your wrong, I DID NOT go clubbing...I totally stayed up until 11pm watching House Hunters. Let me tell you...when you realize that you stayed up WAY past your bedtime and come to the realization that your child is getting up at the same time no matter what...

You get sad...and then you worry about how bad the day is going to suck...which makes sleep further and further away... LOL.





But you know what makes me happy? Waking up to the old ball and chain making French Toast & coffee...already getting mini me ready to go. It totally ended up being a rocking morning and I got to stay up late and party like a rock star.

Rock Stars watch House Hunters right?






INGREDIENTS (serves 6)
Delightfully Adapted from Better Homes & Gardens
{FULL Printable Recipe}

6 Chicken Breasts (thin)
1 TBS Vegetable Oil
2 tsp Salt (or amount you prefer for taste/health)
1 tsp ground Cinnamon
3/4 cup Quick Grits (or enough to serve 4-6)
3 cups water (or amount called for on your box for grits)
1/2 cup canned Sweet Potato
1/3 cup shredded Cheddar
2 TBS Butter
Fresh Sage





DIRECTIONS

Drizzle Chicken with oil, coat chicken nicely. Rub chicken with the Cinnamon, Pepper, and 1/2 tsp Salt.

Pre-Heat grill to 350-400, according to the thickness of your breast - grill until juices run clear.





Meanwhile, in a saucepan bring your water to boiling. Stir in grits, sweet potato, and 1 1/2 tsp salt. Return to boiling then reduce heat and simmer covered, stir frequently. Once grits have thickened add in the butter & shredded cheddar.





To serve, spoon generous portion of grits onto your serving plate - top with one chicken breast and sprinkle on diced fresh sage. Season to taste with more salt & pepper if desired.