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.
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