Shredded Barbecue Chicken over Grits

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Why recepie famous for?

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.

Ingredients

1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chili pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

Instructions

Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165°. Shred meat with 2 forks and return to the skillet.
Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.
Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

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