Chicken and Grits
Perfect for brunch or dinner chicken and grits are made with spicy chicken tenders and pimento cheese grits but are totally customizable.
Ingredients
- 6 cups cooked grits can use Pimento Cheese Grits recipe
- 1⅓ pounds chicken tenders
- 1 Tablespoon vegetable oil
- 2 Tablespoons Creole Seasoning or Blackened Seasoning
- ⅓ cup white wine optional, chicken broth can also be used
Instructions
- Prepare grits according to package directions. Keep warm.
- Pat chicken tenders dry and brush with oil. Sprinkle liberally with seasoning. Pat. Turn and repeat on other side.
- Heat remaining oil in cast iron skillet to between medium and medium high.
- Cook chicken in skillet 2-3 minutes per side or until juices run clear or internal temperature reaches 165℉. Remove from heat.
- If pan sauce is desired, deglaze with wine or broth, scraping bottom and sides of skillet.
- Serve chicken on top of grits with pan sauce spoon over if desired.
Notes
- Pimento Cheese Grits are recommended, but plain grits cooked according to package can be used.
- Homemade Blackened Seasoning is best for control of salt and spiciness.
- White wine or chicken broth may be used to make the optional pan sauce.
- Garnish with green onions or parsley if desired.
- Grits can be made with skim milk, 1%, 2%, whole milk, half and half or heavy cream.
Nutrition
Calories: 463kcalCarbohydrates: 52gProtein: 37gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 97mgSodium: 184mgPotassium: 704mgFiber: 3gSugar: 1gVitamin A: 1086IUVitamin C: 4mgCalcium: 17mgIron: 3mg
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