4 skinless, boneless chicken breast halves
1 cup ketchup
1 cup grits, divided
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried minced onion
2 tablespoons ketchup
1 cup all-purpose flour
2 eggs
1 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon salt
Place chicken in a large stockpot, and heat over medium heat until no longer pink. Add ketchup, brown sugar, Worcestershire sauce, salt and dried onion. Cook for 15 minutes, stirring frequently.
Reduce heat to medium, and add flour. Stir well and gradually whisk brown sugar mixture into ketchup/stirring. Return chicken to stockpot. Cook until tuna is just cooked through and juices run clear, and chicken is flaky. Remove chicken to a cutting board, and remove the skin from bones. Crumble remaining 1 tablespoon of ketchup onto a plate.
In a large bowl, mix together ketchup, flour, eggs, onion, garlic and salt. Form mixture into 1-inch cubes, and serve sauce in bowls.
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