COUNTRY GARDEN CHICKEN WITH CHEESY GRITS
This came from a Publix recipe and we loved it so much that I'm posting it here for easy reference! I personally used some white sawmill country gravy mix I had on hand and Shake'n Bake chicken flavored breading. I highly recommend McCormick's "Vegetable Supreme" seasoning as the blend used. You can cut the carbs by about 50% in the chicken recipe by pan-frying the chicken without the breading. SUGGESTED ITEMS TO SERVE WITH: apple pie, cornbread, okra. COOKING SEQUENCE: Bread chicken and begin to cook - 10 minutes. While chicken cooks, prepare grits, complete chicken and serve - 15 minutes.
Provided by Meri Beth
Categories Chicken Breast
Time 40m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place oil in large sauté pan and heat on medium-high 2-3 minutes.
- Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.) Set chicken aside. Wash hands.
- Place chicken, using tongs, in hot oil and cook 6-8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
- While chicken cooks, prepare grits.
- Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2-3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2-3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken.
- Grits Preparation Steps
- Combine all ingredients in microwave-safe bowl.
- Cover and microwave on HIGH 6 minutes, until water is absorbed, stirring once. Serve.
Nutrition Facts : Calories 702.2, Fat 27.9, SaturatedFat 5.6, Cholesterol 109.2, Sodium 227.1, Carbohydrate 66.8, Fiber 2.1, Sugar 2.7, Protein 43
CREAMY CHEDDAR GRITS
Steps:
- Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
- Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
BBQ CHICKEN AND CHEESE GRITS BAKE
Bake this cheesy barbecue chicken for dinner tonight that's made using corn grits - perfect for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
- In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
- Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.
Nutrition Facts : Calories 400, Carbohydrate 28 g, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg
CREAMY STONE-GROUND GRITS
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.
FRIED CHICKEN THIGHS WITH CHEESY GRITS
If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.
Provided by Alison Roman
Categories Bon Appétit Chicken Dinner Hominy/Cornmeal/Masa Kid-Friendly Cheese Kale Leafy Green Buttermilk Parmesan Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken:
- Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
- Grits:
- Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
- Frying and assembly:
- Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
- Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
- Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
- Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
- Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.
CHICKEN WITH PARMESAN GRITS AND TOMATOES
Cheesy grits and sweet grape tomatoes enliven skillet-cooked chicken in this no-fuss dinner that's perfect for a busy weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet, skin side down, and cook, turning occasionally, until browned and cooked through, about 15 minutes (reduce heat if chicken browns too quickly). Transfer to a plate and tent with foil. In skillet, heat 2 teaspoons oil over medium and add tomatoes, onion, and garlic. Cook until tomatoes are softened and onion is tender, 5 minutes. Meanwhile, in a small pot, bring 1 cup water to boil. Stir in grits and pinch of salt; cover, reduce heat to low, and cook until water is absorbed, about 7 minutes. Stir in Parmesan and 1/2 teaspoon oil; season with salt and pepper. To serve, top grits with chicken and vegetables and sprinkle with parsley.
Nutrition Facts : Calories 564 g, Fat 30 g, Fiber 2 g, Protein 33 g, SaturatedFat 8 g
CURRIED CHICKEN AND GRITS CASSEROLE
Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. -Lori Shamszadeh, Fairhope, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.
Nutrition Facts : Calories 629 calories, Fat 53g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein.
COUNTRY CHICKEN
We eat a lot of chicken and it is always nice to find another good way to cook it, this is one of the good ones!
Provided by Derf2440
Categories Chicken
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Coat chicken in flour and salt.
- Saute in butter.
- remove and keep warm.
- Add next 3 ingredients, cook 3 minutes.
- Blend in next 5 ingredients, mix well.
- Add chicken, cover, simmer 30 minutes.
- Garnish with almonds.
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