My husband LOVES chicken. Seriously, this guy could eat it every night. For me, I find chicken to be particularly tasteless so I’m always looking for ways to dress it up. Here in Massachusetts, we’re getting ready for fall, and for me, that means enjoying warmer and more comfort style food. This apple butter glazed chicken is a nice way to start warming up to the fall season, and the gorgonzola grits make this a deliciously savory dish. Keep reading to get this fantastic recipe.
If you’ve made my Slow Cooker Bourbon Apple Butter, you might be wondering if it can be used on anything other than toast, and the good news is that it can! Just replace the store-bought apple butter with that! Also, if you’ve never had grits before please don’t let the name turn you off. Grits are eaten in the south and are comprised of ground-up cornmeal that is cooked till it makes a porage similar to Tasty Wheat but a little thicker and very mild in flavor. The addition of chicken stock and gorgonzola really enhances the grits and gives them a wonderful warm flavor that is perfect for fall. The original recipe can be found on My Recipes.
Ingredients for the Chicken:
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/4 cup apple butter (Remember you can always make your own Bourbon Apple Butter HERE)
- 1/4 cup spicy brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- 2 tablespoons chopped green onions
For the Grits:
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 3/4 cup uncooked quick-cooking grits
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1/3 cup fat-free sour cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
1.) You want to get the chicken started first since that will take the longest to cook. Start by preheating your oven to 350°F.
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.) In a bowl, combine the apple butter, mustard, salt, red pepper, and black pepper. Taste it, and if you would like it to be sweeter, just add more apple butter. Brush over chicken. Bake at 350° for 20 minutes.
4.) While chicken is in the oven, start work on the Gorgonzola Cheese Grits. To do this, bring the broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, cover for 5 minutes or until thick, stirring occasionally. When finished, remove from heat; stir in the Gorgonzola, sour cream, nutmeg, and pepper.
5.) When chicken is finished in the oven, remove and cut the chicken into 1/2-inch-thick slices.