Gallery

Credit: Photography by Kate Mathis

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the stock to a boil with 1 tsp. salt and 1/2 tsp. pepper. Add the grits and cook over medium heat, whisking constantly, until thick and creamy, about 4 minutes. Stir in the corn and cheese; cover and remove from heat.

    Advertisement
  • In 2 separate shallow bowls, place the breadcrumbs and buttermilk. In a small bowl, mix the poultry seasoning with 1 1/2 tsp. salt and 1 tsp. pepper. Pat the chicken dry and season it all over with the blend. Working with 1 piece at a time, dip the chicken in the buttermilk, then coat in the breadcrumbs, pressing to adhere.

  • In a large skillet, heat 2 tbsp.oil over medium-high. Cook the chicken until browned and cooked through, about 5 minutes per side.

  • Meanwhile, in another large skillet, heat 2 tbsp. oil over medium-high. Add the mustard greens; season and cook, stirring often, until wilted, 2 to 3 minutes. In a food processor, pulse the remaining 1/2 cup oil with the greens and the garlic until almost smooth; season.

  • Divide the grits among bowls; top with the pesto and chicken.

Advertisement