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2 rotisserie chicken breasts, shredded
2 cups halved cherry tomatoes
1 tablespoon extra virgin olive oil
1 tablespoons sherry wine
1 tablespoon chopped basil
4 cups liquid (I use a combination of water and milk)
¾ cup quick cooking grits
2 ounces goat cheese
salt and pepper to taste


Place the olive oil in a large skillet over medium-high heat.
Add the tomatoes and cook for 7-10 minutes until tomatoes are starting to burst and shrivel.
Add the sherry wine and basil and cook for another 1-2 minutes until the liquid is mostly cooked off.
Add the shredded chicken, toss to combine and remove from heat.
Meanwhile, bring your liquid to a boil in a medium sauce pot.
Once boiling add a generous pinch of salt and stir in the grits.
Reduce heat to low, cover and cook for about 5 minutes until most of the water is absorbed.
Remove the cover, whisk in the goat cheese and season with salt and pepper to taste.
Spoon the grits into a bowl and top with the chicken and tomato mixture.

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