Recipe modified from Cooking Light, December 2001
Ingredients
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1/4 cup apple butter
1/4 cup spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
Gorgonzola Cheese Grits (see below)
2 tablespoons chopped green onion tops
Preheat oven to 350º. Place each chicken breast half between 2 sheets of heavy-duty
plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin.
Place chicken in a baking pan coated with cooking spray.
Combine apple butter, mustard, salt, red pepper, and black pepper; brush over
chicken. Bake at 350º for 20 minutes. Cut chicken into 1/2-inch-thick slices.
Gorgonzola Cheese Grits (I used polenta instead of grits for this recipe)
Ingredients
2 (14-1/4-ounce) cans fat-free chicken broth
3/4 cup uncooked polenta
1 cup (4 ounces) crumbled Gorgonzola cheese
1/3 cup fat-free sour cream
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
Bring broth to a boil in a medium saucepan; gradually add grits, stirring
constantly. Reduce heat to low; simmer, uncovered, for about 45 minutes or until
thick and grits are tender to bit, stirring occasionally. Remove from heat; stir
in remaining ingredients.
Spoon Gorgonzola Cheese Grits into each of 4 shallow serving bowls. Top with
chicken; sprinkle with green onions.