RO*TEL Across America Recipe Contest - Tangy Ro*tel Stuffed Chicken and Grits

Tangy Ro*tel Stuffed Chicken and Grits

by Anna from AL

Chicken stuffed with goat cheese and ro*tel served over creamy grits with a ro*tel cream sauce

AVERAGE RATING

Category

Main Dish

Prep Time

10 minutes

Servings

4

Recipe Ingredients

4 boneless skinless chicken breasts
4 ounces of creamy goat cheese,this is one small log
1 and 1/3 cups quick grits, do not buy instant grits
1 can drained mild Ro*tel
1/4 cup chopped green onions (3 stalks)
3 cups chicken broth
2 cups milk
3/4 cups heavy whipping cream
1 tsp tomato paste
salt, fresh cracked black pepper, and garlic powder to taste
1tsp olive oil

Directions

In a small bowl, mash the goat cheese and 1/2 can of ro*tel with a fork until well blended. On a plastic cutting board, partially butterfly the chicken breasts. Take 1/4 of the cheese mixture and place into the cavity you have created. Place in a glass baking pan and repeat the process with the rest of the chicken. Drizzle the olive oil, salt and pepper to taste over the chicken evenly. Bake in a 375*F oven for 30 minutes. While the chicken is baking in the oven, you will be making the cream sauce and the grits. Take the other half of the can of ro*tel and blend it until it is smooth. I used an immersion blender but you can certainly either use a standard blender or leave the sauce chunky. Add the cream, tomato paste, and garlic to taste and heat it in a small sauce pan on the stove top until the sauce is warmed through, you are not trying to cook this mixture. In a larger sauce pan, combine the milk and chicken broth and bring it to a boil. Slowly add the grits, turn heat to low, and simmer for 10 minutes stirring constantly. I like my grits to be thick and creamy more like a polenta. Plate (or bowl) the grits first, then one of the baked stuffed chicken breasts to the side, pour 1/4 cup of your sauce over the chicken and grits, and add a handful of green onion on top. Bon Appetit! If you don't like goat cheese, you can substitute it with boursin or with queso fresco cheese and a bit of lime juice for a bit of tang.