The grits are fantastic, especially if you love blue cheese. Creamy and perfect on a winter night. The glaze was dominated by the mustard and red pepper, and lives up to its "spicy" name, but I would definitely use double the apple butter and half the mustard next time. I also think, since both components of the dish are so strong flavored, I would serve them separately next time.
Spicy Apple-Glazed Chick 'n' Grits Gorgonzola
Becky Luigart-Stayner; Jen Rotenstreich
Yield: 4 servings (serving size: 1 cup grits, 3 ounces chicken, and 1 1/2 teaspoons green onions)
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Amount per serving
- Calories: 371
- Calories from fat: 30%
- Fat: 12.4g
- Saturated fat: 6.2g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.9g
- Protein: 41.8g
- Carbohydrate: 21.5g
- Fiber: 1g
- Cholesterol: 94mg
- Iron: 6.8mg
- Sodium: 1209mg
- Calcium: 190mg
- 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
- Preheat oven to 350°.
- 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.
- 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.
- Spoon the Gorgonzola Cheese Grits into each of 4 shallow serving bowls. Top with chicken, and sprinkle with green onions.
- Totals include Gorgonzola Cheese Grits.
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