New-World Cranberry Molasses

• 1/2 cup molasses
• 1/2 cup cranberry sauce
• 1/2 cup balsamic vinegar
• 1 teaspoon chopped chipotle pepper
• 1 teaspoon adobo sauce
• 1 cup barbecue sauce
• 1 pound boneless skinless chicken breasts
• 3 cups chicken stock
• 1 cup instant grits
• 1 can cream-style corn (14-3/4 ounces)
• 1 cup coarsely grated cheddar cheese
• 1/4 cup flat leaf parsley

1. In a small saucepan, combine the molasses, cranberry sauce, vinegar, chipotle pepper, adobo sauce and barbecue sauce. Bring to a boil and simmer for 5 minutes; let cool slightly. Reserve 1/4 cup of sauce; set aside. Season chicken with salt and pepper on both sides.
2. Grill or broil chicken for 6-8 minutes on each side, or until the juices run clear, basting frequently with barbecue sauce. Remove and keep warm.
3. To prepare grits, bring chicken stock to a boil and slowly whisk in instant grits. Add the corn and bring to a boil. Cover, reduce heat and simmer for 6 minutes. Stir in cheese and season with salt and pepper to taste.
4. Serve chicken with grits. Drizzle chicken with reserved barbecue sauce. Sprinkle with flat leaf parsley.

molasses, cranberry sauce, balsamic vinegar, pepper, adobo sauce, barbecue sauce, chicken breasts, chicken stock, instant grits, creamstyle corn, cheddar cheese, flat leaf parsley

Taken from www.tasteofhome.com/recipes/new-world-cranberry-molasses/ (may not work)