Chicken with Grits

An easy grits and chicken recipe.

Ingredients:

• 4 chicken breast halves without skin, boneless
• 4 cups water
• 1/2 teaspoon salt
• 1 cup quick cooking grits, uncooked
• 1 teaspoon ground cumin
• 2 tablespoons butter
• .
• Spicy Southern Salsa
• 1 cup corn kernels, cooked and drained
• 1 cup black-eyed peas, cooked and drained
• 1 medium tomato, seeded and chopped
• 1/2 cucumber, peeled, seeded, diced
• 1/4 cup chopped green onions
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced fresh basil
• 1 small jalapeno, seeded and finely minced
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation:

Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes.
Makes 4 servings.

Southern Salsa: Mix salsa ingredients together in a large bowl.

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