Chicken With Grits - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
4 cups water
1/2 teaspoon salt
1 cup quick-cooking grits, uncooked
1 teaspoon ground cumin
2 tablespoons butter

Preparation

Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions.
Spoon grits into a greased 9-inch square baking pan; cover and chill until firm.
Rub chicken breasts with the ground cumin.
Melt butter in a large skillet over medium heat.
Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender.
Remove chicken from skillet and drain on paper towels; cover and keep warm.
Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles.
In same skillet, heat pan drippings to medium temperature.
Add grits and saute, turning once, about 5 minutes or until lightly brown.
To serve:
Cut each chicken breast into slices.
Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side.
Spoon Spicy Southern Salsa over the grits cakes.
Spicy Southern Salsa.
1 cup corn kernels, cooked and drained.
1 cup black-eyed peas, cooked and drained.
1 medium tomato, seeded and chopped.
1/2 cucumber, peeled, seeded, diced.
1/4 cup chopped green onions.
2 tablespoons minced fresh basil.
1 small jalapeno, seeded and finely minced.
1 clove garlic, minced.
1/4 teaspoon salt.
1/8 teaspoon pepper.