Shredded Barbecue Chicken

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Ingredients

• 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

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list-style-type: disc; padding: 5px;">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

Directions

1. Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
2. 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 170°. Shred meat with two forks and return to the skillet.
3. 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.
4. Divide grits among six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

Recipe source: tasteofhome

source https://www.abellkitchen.com/2018/11/shredded-barbecue-chicken.html

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