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Shredded Barbecue Chicken over Grits Recipe

Shredded Barbecue Chicken over Grits Recipe

“There’s nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one.” —Erin Renouf Mylroie, Santa Clara, Utah
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
  • 1 cup hickory smoke-flavored barbecue sauce
  • 1/4 cup molasses
  • 1 tablespoon ground ancho chili pepper
  • 1/2 teaspoon ground cinnamon
  • 2-1/4 cups water
  • 1 cup quick-cooking grits
  • 1 cup canned pumpkin
  • 3/4 cup shredded pepper Jack cheese
  • 1 medium tomato, seeded and chopped
  • 6 tablespoons reduced-fat sour cream
  • 2 green onions, chopped
  • 2 tablespoons minced fresh cilantro

Directions

  • 1. Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
  • 2. 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 meat thermometer reads 170°. Shred meat with two forks and return to the skillet.
  • 3. 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.
  • 4. Divide grits among six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro. Yield: 6 servings.

Nutritional Facts

1 serving equals 345 calories, 9 g fat (4 g saturated fat), 62 mg cholesterol, 718 mg sodium, 42 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.