MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shredded BBQ Chicken Over Grits
Categories: Poultry, Bbq, Chilies, Squash, Dairy
Yield: 6 servings

1 lb Boned, skinned chicken
1/4 ts Pepper
14 1/2 oz Chicken broth; divided
1 c Hickory smoke-flavored
- barbecue sauce
1/4 c Molasses
1 tb Ground ancho chile pepper
1/2 ts Ground cinnamon
2 1/4 c Water
1 c Quick-cooking grits
1 c Canned pumpkin
3/4 c Shredded pepper jack cheese
1 md Tomato; seeded, chopped
6 tb Sour cream
2 Green onions; chopped
2 tb Minced fresh cilantro

Sprinkle chicken with pepper; place in a large nonstick
skillet.

In a large bowl, combine 1 cup broth, barbecue sauce,
molasses, chile pepper and cinnamon; pour over chicken.
Bring to a boil. Reduce heat; cover and simmer 20-25
minutes. Shred meat with 2 forks and return to the
skillet.

Meanwhile, in a large saucepan, bring water and
remaining broth to a boil. Slowly stir in grits and
pumpkin. Reduce heat; cook and stir until thickened, 5-7
minutes. Stir in cheese until melted.

Divide grits among 6 serving bowls; top each with 1/2
cup chicken mixture. Serve with tomato, sour cream,
green onions and cilantro.

Erin Renouf Mylroie, Santa Clara, Utah

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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