New-World Cranberry Molasses |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup molasses |
1/2 cup cranberry sauce |
1/2 cup balsamic vinegar |
1 teaspoon chopped chipotle pepper |
1 teaspoon adobo sauce |
1 cup barbecue sauce |
1 pound boneless skinless chicken breasts |
3 cups chicken stock |
1 cup instant grits |
1 can cream-style corn (14-3/4 ounces) |
1 cup coarsely grated cheddar cheese |
1/4 cup flat leaf parsley |
Directions:
1. In a small saucepan, combine the molasses, cranberry sauce, vinegar, chipotle pepper, adobo sauce and barbecue sauce. Bring to a boil and simmer for 5 minutes; let cool slightly. Reserve 1/4 cup of sauce; set aside. Season chicken with salt and pepper on both sides.
2. Grill or broil chicken for 6-8 minutes on each side, or until the juices run clear, basting frequently with barbecue sauce. Remove and keep warm.
3. To prepare grits, bring chicken stock to a boil and slowly whisk in instant grits. Add the corn and bring to a boil. Cover, reduce heat and simmer for 6 minutes. Stir in cheese and season with salt and pepper to taste.
4. Serve chicken with grits. Drizzle chicken with reserved barbecue sauce. Sprinkle with flat leaf parsley. Yield: 4 servings.
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