a little of each

Ingredients (serves 4)

For the Chicken

• 4 skinned, boned chicken breast halves
• 1/4 cup apple butter
• 1/4 cup spicy brown or Dijon mustard
• 1/4 t salt
• 1/4 t ground red pepper
• 1/8 t black pepper
• 2 T chopped green onions to garnish
• Oregano sprigs (optional)

For the Gorgonzola Cheese Grits

• 2 cans (14.25 oz.) chicken broth
• 3/4 cup uncooked quick-cooking grits
• 1 cup (5.8 oz.) creamy Italian Gorgonzola cheese, crumbled
• 1/3 cup sour cream
• 1/4 t ground nutmeg
• 1/4 t fresh ground pepper

Instructions

For the Chicken

Preheat oven to 350. Place chicken breast between two sheets of plastic wrap and flatten to 1/2″ thick. Place chicken in a greased baking dish.

Combine apple butter, mustard, S & P; brush sauce over chicken. Bake at 350 for 20 minutes.

Bring broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; cover and simmer for 5 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese and remaining ingredients.

Cut chicken into 1/2″ slices. Spoon grits onto salad plates or into shallow bowls. Top with slices of chicken and garnish with green onion & oregano.