April 17, 2008

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 entrĂ©e. I hope you enjoy it!

maple-mustard glazed chicken and 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.


  1. This looks good - with a few changes...

    Hugs, Donna D.

  2. Experiment and give it a whirl!

  3. I have made chicken this way, using honey instead...I bet this is delicious!

  4. The sauce is incredibly tasty and so easy to fix!

  5. YUMMMM Donna...I will try this one...look wonderful :)

    Thanks for sharing and stopping by my blog.


  6. You're welcome! I love your blog, Doreen!

  7. Hey Donna!
    This recipe looks like something that Luscious might like me to create. Anything chicken or grits makes a Southern Man's mouth water . . .Will let you know.
    I was thinking of you this afternoon when I heard an advert. on the radio about the Liberty Antique show; not too far from Seagrove and I thought, what a shame Donna's so far away . .

  8. Hey, Miz Blondie! I must have heard your little wheels turning in your head about me. I just popped over to your blog and read the superb Charleston Heston speech you posted. He came here for an NRA rally before one of the national elections and I got to see him. Awesome speaker.

    Your honey hunk ought to like that recipe, so give it a try!

    Sure wish we could head over to Seagrove later on this year. An antique show would be an added bonus! We'll be leaving for the southwest on Monday for a wild west vacation, LOL.

  9. Now you KNOW I'm 'gonna have to fix some grits this weekend!!LOL...I'm home and playing catch-up on my reading!!hughugs

  10. Welcome back home, Donna! We're getting ready to head out on our vacation beginning Monday.

  11. Hope you have lots of fun!!! I'll be checking back often!!hughugs

  12. Thanks! I'll post about the trip itinerary tomorrow morning!


Marty, here! Donna loves comments, and I faithfully pass them on to her. Thank you so much for visiting!