EagleTribune.com, North Andover, MA


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.


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.

Text Only | Photo Reprints

Photos of the Week