We are taking a house party up to Linville in about a month, and I am so excited for it that I have already started planning the menu. I was going to the traditional spaghetti sauce, homemade bread and salad for dinner one night because it is what we always have for house parties in Linville, but I came across a recipe yesterday that looked so intriguing and delicious, that I might have to put aside the spaghetti for once. The recipe is for BBQ chicken over grits, and what really stopped me was that it called to put a can of pumpkin in the grits as well as pepper jack cheese. Wow! I can not wait to try this!! (the photo is from www.tasteofhome.com)
BBQ Chicken and Grits
1 lb boneless, skinless chicken breasts
1/4 tsp pepper
14.5 oz can reduced sodium chicken broth, divided
1 cup hickory smoke-flavored bbq sauce
1/4 cup molasses
1 tbsp ground ancho chilie pepper
1/2 tsp cinnamon
2 1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/5 cup shredded pepper jack cheese
1 medium tomato, seeded and chopped
6 tbsp sour cream
2 green onions, chopped
2 tbsb minced cilanto
Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.
In a large bowl, combine 1 cup of the broth, bbq sauce, molasses, chile pepper and cinnamon and pour over chicken. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees. Shred the meat with two forks and return to skillet.
Meanwhile, in a large saucepan, bring the water and remaining broth to a boil. Slowly stir in the grits and pumpkin. Reduce the heat and cook, stirring, for 5-7 minutes or until thickened. Stir in the cheese until melted.
Divide the grits among 6 serving bowls and top each with 1/2 cup chicken mixture. Serve with tomatoes, sour cream, green onions and cilantro.