Chicken Medallions and Grits
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FROM - The Chicken Cookbook (Tyson) - 1991 INGREDIENTS 4 chicken breast halves, skinned and boned 4 cups water 1/2 teaspoon salt 1 cup quick cooking grits, uncooked 1 teaspoon ground cumin 2 tablespoons butter SOUTHERN SALSA 1 cup whole kernel corn, cooked, drained 1 cup black-eyed peas, cooked, drained 1 tomato, seeded and chopped 1 small cucumber, peeled, seeded, diced 1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons minced fresh basil 1 small jalapeno, seeded and minced 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon pepper In a medium saucepan, place water and salt. Bring to a boil, stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan, cover and place in refrigerator until firm. Rub chicken breasts with cumin. In large frypan, place butter and melt over medium heat. Add chicken and cook, turning, about 12 minutes, or until brown and fork can be inserted in chicken with ease. Remove chicken from frypan and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each sqare into 2 triangles. In same frypan, heat pan drippings to medium temperature. Add grits and cook, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast half croswise against the crain to form medallions. Place medallions from one breast half on each serving plate with 2 grits cakes on the side. Spoon Southern Salsa over the grits cakes. Makes 4 servings. SOUTHERN SALSA:  Mix salsa ingredients together in a large bowl.