Shredded Barbecue Chicken Over Grits

4 from 1 ratings

"There’s nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one." — Erin Renouf Mylroie, Santa Clara, Utah, of Taste of Home's Recipes Accross America Click here to see 10 Best Back-of-the-Can Recipes

Servings

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

Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.
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.
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.
Divide the grits among 6 serving bowls and top each with ½ cup chicken mixture. Serve with tomatoes, sour cream, green onions, and cilantro.