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Spicy Apple-Glazed Chick 'n' Grits Gorgonzola

Spicy Apple-Glazed Chick 'n' Grits Gorgonzola

Photo: Lee Harrelson; Styling: Jan Gautro


4 servings (serving size: 1 cup grits, 3 ounces chicken, and 1 1/2 teaspoons green onions)

Tired of the same dinnertime routine? Cheesy, creamy grits pair perfectly with savory chicken dish that’s brushed in an apple butter and spicy brown mustard glaze. Spicy Apple-Glazed Chick 'n' Grits makes for a unique and impressive 30-minute meal, and at just 371 calories, you won’t have to feel bad about going in for seconds. Apple butter can be hard to find in small jars, but it will keep in the refrigerator for over a year once opened. This is a meal the whole family will love.


  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 cup apple butter
  • 1/4 cup spicy brown mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • Gorgonzola Cheese Grits
  • 2 tablespoons chopped green onions

Nutrition Information

  • calories 371
  • caloriesfromfat 30 %
  • fat 12.4 g
  • satfat 6.2 g
  • monofat 3.3 g
  • polyfat 0.9 g
  • protein 41.8 g
  • carbohydrate 21.5 g
  • fiber 1 g
  • cholesterol 94 mg
  • iron 6.8 mg
  • sodium 1209 mg
  • calcium 190 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken breasts in a baking pan coated with cooking spray.

  3. Combine the apple butter, mustard, salt, red pepper, and black pepper, brush over chicken. Bake at 350° for 20 minutes. Cut the chicken into 1/2-inch-thick slices.

  4. Spoon the Gorgonzola Cheese Grits into each of 4 shallow serving bowls. Top with chicken, and sprinkle with green onions.

  5. Totals include Gorgonzola Cheese Grits.

Cook's Notes

This dish would pair well with collard greens, maple bacon or balsamic-glazed brussel sprouts, sweet potatoes or even butternut squash. You could also serve it with a light, green salad.