Sunday, June 21, 2009

Grits and chicken Recipe by Diana Rattray

Chicken with Grits
By Diana Rattray,
An easy grits and chicken recipe.

4 chicken breast halves without skin, boneless
4 cups water
1/2 teaspoon salt
1 cup quick cooking grits, uncooked
1 teaspoon ground cumin
2 tablespoons butter
Spicy Southern Salsa
1 cup corn kernels, cooked and drained
1 cup black-eyed peas, cooked and drained
1 medium tomato, seeded and chopped
1/2 cucumber, peeled, seeded, diced
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons minced fresh basil
1 small jalapeno, seeded and finely minced
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes.
Makes 4 servings.
Southern Salsa: Mix salsa ingredients together in a large bowl.

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