Herb Roasted Chicken Breasts & Baked Cheese Grits

I was in the mood for a Southern-style meal and found two new recipes I wanted to try.  The chicken breasts are highly seasoned using savory herbs like thyme, rosemary and sage.  There's a distinct zing from the addition of lemon juice and the flavor explosion is going to leave you wanting more.

The cheese grits are a wonderful accompaniment.  The flavor of cheese isn't overpowering but isn't exactly subtle.  In the aftertaste you'll discover the pleasant heat of cayenne pepper - if you like your food spicier, by all means, increase the amount of cayenne.  

Make sure to have a supply of good beer on hand...serving the grits along with the chicken requires a great beverage!

Herb Roasted Chicken Breasts (Recipe Adapted from Ina Garten)

1 whole bone-in, skin-on, split chicken breast (2 breasts)

2 tbsp. olive oil

1 tbsp. minced garlic (3 cloves)

2 tsp. fresh lemon juice

2 tsp. dry mustard

1 tbsp. chopped fresh rosemary leaves

1 tbsp. chopped fresh sage leaves

1 tsp. chopped fresh thyme leaves

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Preheat the oven to 350 degrees.

Wash and pat dry the chicken breasts.  Use a meat cleaver or good kitchen shears to split the breast down the middle.  Combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper in a small bowl.  Rub the mixture evenly all over the skin side of the chicken.

Place on a shallow roasting pan and roast for 35 - 40 minutes, or until the juices run clear when pricked with a fork.  Cover the pan tightly with aluminum foil and let rest 10 minutes.

Serve hot with sides of your choice.  If desired, serve with a gravy.

NOTE:  The original recipe called for a whole turkey breast but since it was too cost prohibitive to do that, I used the bone-in chicken breasts.  

Baked Cheese Grits

5 cups water

4 tbsp. butter

1/2 cup chopped onion

1 clove garlic, finely minced

1 cup grits (not the quick cooking type)

1 tsp. kosher salt

2 cups Cheddar cheese, grated

1/2 cup milk

2 large eggs

1/4 tsp. cayenne pepper

In a large saucepan, bring the water to a boil.

Melt the butter in a small skillet over medium heat.  Add the onions and stir until the onions become translucent - about 5 minutes.  Stir in the garlic and cook for a minute more.

Remove from the heat.  Stir the grits into the boiling water along with the salt.  Cover and cook over low heat, stirring occasionally until thickened, about 20 minutes.

Preheat the oven to 350 degrees.  Grease a 2 quart casserole or soufflé dish.

Add the onion mixture to the grits along with the cheese, stirring well until blended.

Whisk the milk, eggs and cayenne together until blended.  Gradually stir into the grits.  Transfer to the casserole.  Bake until a toothpick inserted in the center comes out clean, 50 - 60 minutes.

Serves 4

NOTE:  This recipe makes a TON of food and can easily serve more than four; 6 to 8 smaller servings could easily be derived from a single batch.  You can also use whatever type of Cheddar you like - I used sharp to satisfy my own personal taste (but I'm betting extra sharp would be fantastic!).  Serve the grits with any grilled meats or as part of a Southern-style meal.