Cabot Cheese Recipe

One of the places that we visited during our road trip to Vermont in 2006 was the Cabot Cheese factory. We had a delightful tour and were able to sample every single kind of cheese they make. Oh heavens! Everything we tried, we liked. We bought our favorites and packed them in our cooler to take back home.

Only a few of Cabot Cheese products are available locally here in Tennessee, so we now routinely place internet orders with them. During special times of the year, they have a smoked cheddar cheese that is absolutely delicious! Be still my heart! And their low-fat cheeses taste just like the regular, lip-smacking kind.

Here’s one of their recipes that is a big hit at our house. It is very easy and fast to fix. If you are not a grits lover, the glazed chicken is great by itself as a main entrée. I hope you enjoy it!

VERMONT MAPLE-MUSTARD GLAZED CHICKEN WITH CHEDDAR CHEESE GRITS

3 Tablespoons pure maple syrup
2 Tablespoons Dijon mustard
1 pound boneless, skinless chicken breasts
1 cup quick cooking grits

1 cup 50% Reduced Fat Cabot Cheddar Cheese, shredded

In a small bowl, stir together maple syrup and mustard. Coat a non-stick skillet with cooking spray, then preheat skillet over medium-high heat. Add chicken to skillet and cook for five minutes. Flip chicken and cook until nicely browned, for about five minutes. Add the maple-mustard sauce to chicken and cook until thick and syrupy, for about 2 minutes. Season to taste with salt and pepper and cover to keep warm.

Meanwhile, in a separate saucepan, bring 3 cups of water to a boil, and slowly stir in the grits. Reduce heat to medium-low, cover and cook for 6 minutes, stirring occasionally. Remove lid and stir in ¾ cup of cheddar cheese, then season to taste with salt and pepper. Sprinkle remaining cheddar cheese on top of the grits and cover in order to heat and melt the cheese.

To serve, divide grits between 4 plates. Top each with a chicken breast and some pan sauce. Garnish with fresh chopped sage or chopped green onions (if desired) and serve. Serves 4. Prep time: 20 minutes.