Shredded Barbecue Chicken Over Grits

• 1 pound boneless skinless chicken breasts
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
• 1 cup hickory smoke-flavored barbecue sauce
• 1/4 cup molasses
• 1 tablespoon ground ancho chili pepper
• 1/2 teaspoon ground cinnamon
• 2-1/4 cups water
• 1 cup quick-cooking grits
• 1 cup canned pumpkin
• 3/4 cup shredded pepper jack cheese
• 1 medium tomato, seeded and chopped
• 6 tablespoons reduced-fat sour cream
• 2 green onions, chopped
• 2 tablespoons minced fresh cilantro

1. Sprinkle chicken with pepper; place in a
2. coated with cooking spray.
3. In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165u0b0. Shred meat with 2 forks and return to the skillet.
4. Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.
5. Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

chicken breasts, pepper, chicken broth, hickory smokeflavored, molasses, ground ancho chili pepper, ground cinnamon, water, grits, pumpkin, pepper, tomato, sour cream, green onions, fresh cilantro

Taken from www.tasteofhome.com/recipes/shredded-barbecue-chicken-over-grits/ (may not work)