|1||lb PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts|
|1||tbsp olive oil|
|1/8||tsp black pepper|
|3/4||cup BBQ sauce|
|1||(4-ounce) can diced green chilies|
|1||tbsp unsalted butter|
|1||(8.5-ounce) box corn muffin mix, prepared according to package|
|1/3||cup shredded cheddar cheese|
|1||tbsp chopped green onion|
Heat a lightly greased grill or grill pan to medium-high heat. Season the chicken breast with olive oil, salt and black pepper. Grill the chicken for 8 to 10 minutes on each side, until cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove the chicken from the grill, let rest for 2 to 3 minutes, then shred into bite-size pieces. In a bowl, combine the shredded chicken breast, BBQ sauce and green chilies. Mix to combine and set aside.
Preheat your oven to 400 degrees F. In a medium cast iron skillet, melt the butter over medium-high heat. Swirl the butter around the skillet to coat all sides. Pour the prepared corn muffin batter into the hot skillet. Place in the preheated oven for 5 minutes to set the bottom crust.
After 5 minutes, remove the skillet from the oven. Top partially baked cornbread with the bbq chicken and shredded cheddar cheese. Place the skillet back in the oven and continue baking for an additional 10 to 12 minutes, until the cornbread is baked, the bbq chicken is heated through and the cheese is melted. If you like browner cheese, then turn on the broiler and set to HIGH. Broil for 2 to 3 minutes more.
Remove the BBQ Chicken Cornbread from the oven. Sprinkle with chopped green onions and serve.
Instead of canned green chilies, try using a 1/4 cup of pickled jalapenos for an extra tangy kick.