House 509 Bistro Strawberry Jalapeno BBQ Chicken

1. Heat 1 tablespoon canola oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt and black pepper. Add the chicken to the skillet and sear, turning occasionally, until golden brown. Transfer to a plate.
2. In a small bowl, combine the cilantro, half of the strawberries, half of the jalapeños and a pinch of salt. Set aside.
3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the red onion, shallots and remaining jalapeños. Season with a pinch of salt and pepper and cook for about 2 minutes, or until the onions and shallots begin to soften.
4. Add the remaining strawberries and white wine. Deglaze the skillet, scraping up any browned bits from the bottom. Stir in the hot honey BBQ sauce and cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens and the strawberries begin to break down.
5. Return the chicken to the skillet and continue cooking until the chicken is cooked through. Spoon the strawberry mixture over the chicken and finish with additional cilantro.

Smoked Gouda Grits

1. Bring the water to a gentle boil in a medium saucepan and season with salt and pepper.
2. Slowly whisk in the grits. Reduce the heat to low and simmer for 20 to 30 minutes, or according to package directions, stirring frequently until creamy and tender.
3. Stir in the butter and smoked Gouda until melted and smooth. Finish with the heavy cream.

To Serve

1. Divide the Smoked Gouda Grits among 4 plates and top with the Strawberry Jalapeño BBQ Chicken. Spoon the sauce and strawberry salsa over the chicken.