1 pound skinless, boneless chicken breast meat
1 onion, diced
1 1/4 cups shredded Cheddar cheese
1 cup cheese grits
3 cups water
Place chicken in a large nonstick skillet. Sprinkle with chopped onion and garlic. Saute over medium heat for about 40 minutes, until chicken is no longer pink and juices run clear.
Meanwhile, place chicken in a medium saucepan. Mix in cheese grits, water and chicken. Bring to a boil and simmer, stirring constantly, for 10 to 15 minutes.
Remove chicken from skillet. Place in a large resealable plastic bag and seal. Place bag over heat and, folding in the chicken.
Roast uncovered for 8 hours, or until internal temperature reaches 160 degrees F (70 degrees C).