Chicken Grits Recipes

BBQ CHICKEN AND CHEESE GRITS BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
• In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
• Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.

SHREDDED BARBECUE CHICKEN OVER GRITS

Steps:

• Sprinkle chicken with pepper; place in a large nonstick skillet., In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165°. Shred meat with 2 forks and return to the skillet., Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted., Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

CHICKEN WITH PARMESAN GRITS AND TOMATOES

Steps:

• Heat a medium skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet, skin side down, and cook, turning occasionally, until browned and cooked through, about 15 minutes (reduce heat if chicken browns too quickly). Transfer to a plate and tent with foil. In skillet, heat 2 teaspoons oil over medium and add tomatoes, onion, and garlic. Cook until tomatoes are softened and onion is tender, 5 minutes. Meanwhile, in a small pot, bring 1 cup water to boil. Stir in grits and pinch of salt; cover, reduce heat to low, and cook until water is absorbed, about 7 minutes. Stir in Parmesan and 1/2 teaspoon oil; season with salt and pepper. To serve, top grits with chicken and vegetables and sprinkle with parsley.

CHICKEN WITH GRITS

Steps:

• Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions.
• Spoon grits into a greased 9-inch square baking pan; cover and chill until firm.
• Rub chicken breasts with the ground cumin.
• Melt butter in a large skillet over medium heat.
• Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender.
• Remove chicken from skillet and drain on paper towels; cover and keep warm.
• Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles.
• In same skillet, heat pan drippings to medium temperature.
• Add grits and sauté, turning once, about 5 minutes or until lightly brown.
• To serve:.
• Cut each chicken breast into slices.
• Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side.
• Spoon Spicy Southern Salsa over the grits cakes.
• Spicy Southern Salsa.
• 1 cup corn kernels, cooked and drained.
• 1 cup black-eyed peas, cooked and drained.
• 1 medium tomato, seeded and chopped.
• 1/2 cucumber, peeled, seeded, diced.
• 1/4 cup chopped green onions.
• 2 tablespoons minced fresh basil.
• 1 small jalapeno, seeded and finely minced.
• 1 clove garlic, minced.
• 1/4 teaspoon salt.
• 1/8 teaspoon pepper.