Shredded Barbecue Chicken Over Grits
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon pepper
  • one 14.5-ounce can reduced-sodium chicken broth, divided
  • 1 cup hickoryy smoke-flavored barbecue sauce
  • 1/4 cup molasses
  • 1 tablespoon ground ancho chile pepper
  • 1/2 teaspoon ground cinnamon
  • 2 1/4 cup water
  • 1 cup quick-cooking grits
  • 1 cup canned pumpkin
  • 3/4 cup shredded pepper jack cheese
  • 1 medium tomato, seeded and chopped
  • 6 tablespoon reduced-fat sour cream
  • 2 green onions, chopped
  • 2 tablespoon minced cilantro
Directions
  1. Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.
  2. In a large bowl, combine 1 cup of the broth, barbecue sauce, molasses, chile pepper, and cinnamon and pour over the chicken. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees. Shred the meat with two forks and return to the skillet.
  3. Meanwhile, in a large saucepan, bring the water and remaining broth to a boil. Slowly stir in the grits and pumpkin. Reduce the heat and cook, stirring, for 5-7 minutes or until thickened. Stir in the cheese until melted.
  4. Divide the grits among 6 serving bowls and top each with ½ cup chicken mixture. Serve with tomatoes, sour cream, green onions, and cilantro.