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Lifestyle

September 28, 2012

Glazed chicken, cheesy grits

In the last few years I have referred to this first recipe many times. It is definitely a meal that can be on the table in 30 minutes, and it always comes out good.

I found this recipe in a 2007 “Eating Well” magazine that had partnered with Cabot Cheese of Vermont, to run a recipe contest. All the recipes entered were tested by the New England Culinary Institute of Vermont, who also chose the winning recipe. That honor went to a woman from Utah (I did not write down her name). Ever since then, I always keep quick cooking grits in my cupboard. When I make this for company, I use regular cheddar cheese. When I make it for my family, I use the 50 percent reduced fat cheddar that Cabot Cheese makes; I think it’s good!

Pears are in season now, readily available in the supermarket or take a trip to the closest orchard and pick them fresh off the trees, which I love to do (but probably won’t).

Plan to make this dessert as it will be a delicious way to end this meal; something fresh, something different.

 

Maple-Mustard Glazed Chicken with Cheddar Cheese Grits

Serves 4.

Ingredients:

3 tablespoons real maple syrup

2 tablespoons Dijon mustard

4 boneless, skinless chicken breasts

1 cup quick cooking grits

1 cup cheddar cheese, shredded (reduced fat will work if desired)

In a small bowl, stir together maple syrup and mustard.

Coat a non-stick skillet with cooking spray, then preheat skillet over medium-high heat. Add chicken and cook for 5 minutes. Flip chicken and cook until nicely browned, about 5 minutes. Add the maple-mustard sauce to chicken and cook until thick and syrupy, about 5 more minutes.

Season to taste with salt and pepper; cover to keep warm.

Meanwhile, in a separate saucepan, bring 3 cups of water to a boil, slowly stir in grits. Reduce heat to medium-low, cover and cook for 6 minutes, stirring occasionally. Remove lid and stir in three-quarters cup of cheddar cheese, then season with salt and pepper to taste. Sprinkle remaining cheese on the top of the grits and cover to heat and melt cheese.

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