Thursday, August 4, 2011

Heavenly Chicken & Grits

Hello folks!  I am hoping to alter the way we think about leftovers, with this creation.  Because this dish was completely made up with just what I had on hand.  And it's one of the things I love most about cooking, being able to create something from nothing.  If that would make me a great competitor in a culinary battle, well then bring it on Bobby Flay ;)!!!  This dish is warm, inviting & would be great served at a dinner party (everything can be made in advance).  It would also be perfect for a crisp fall evening.  The creamy, lemony sauce really compliments the cheesy grits.  It reminds me a little of shrimp & grits.  We also poured it over noodles & made it into a comforting pasta dish, which we both went back for seconds & loved as well.  

2 chicken breasts, oven roasted & cubed
2 tablespoons butter
1/2 tsp garlic, grated (1-2 small cloves)
3 green onions, chopped
2 tablespoons capers
1 tablespoon fresh lemon juice 
3 cups chicken stock
1 1/2 cups heavy cream
1/3 cup corn (frozen or fresh)
1/4 cup flour (optional, see below)
1/2 tsp salt & 1/2 tsp white pepper
1 cup freshly grated asiago cheese 
Garnished with pepper jack cheese & parsley

Roast chicken in at 350F for 35 mins seasoned with salt, pepper, garlic, paprika & lightly drizzled with olive oil.  Remove when temp reaches 155F, cover with foil & let rest for 5 mins to allow juices to redistribute.  

In a dutch oven over medium heat, melt butter, add garlic, green onions, capers, lemon juice and saute for about 1 minute.  Then add stock and cream, bring to a boil to allow it to thicken.  

Optional:  If it's not thick enough for you here's a quick fix option, in a separate dish, ladle out 1/4 cup liquid from the pot and whisk in 1/4 cup flour til smooth.  Transfer it back to the dutch oven & continue cooking til thickened.  

Add chicken and asiago cheese.  Continue cooking for about 15-20 min to allow all the flavors to come together.  Serve over cheese grits cake (recipe to follow).  Garnished with pepper jack cheese & parsley. 

Cheese Grits Cake (this is my grandmothers recipe)
2 cups water
1/2 cup quick cooking grits
1/2 tsp salt & pepper (to taste)
2 tablespoons butter
4 oz sharp cheddar cheese
1 garlic clove, grated

In a cast iron skillet, bring water to boil.  Add grits & stir til they begin to thicken, about 3-5 mins.  Stir in salt, pepper, butter, cheese & garlic til everything is melted and incorporated.  Turn off stove & let grits set up for about 20-30 mins.  Once they are firm, take a biscuit cutter or similar & cut out 4 round cakes.  You could make these the day before & just warm them right before serving.   If you have any leftover, after you cut out the cakes, serve as a side for your next meal (nothing goes to waste).   

Total dish makes approximately 4 servings

Big southern hugs, 


  1. There are only a few meals I will consider having as leftovers... this sounds like one of them! YUMM : )

  2. This looks so great Ang! Love your cheese grit recipe, I will have to try that someday!

  3. Am new to site. But, it and this recipe look great. Thanks.


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