Pan-Fried Chicken with Mustard Greens Pesto & Cheddar Grits

Author:: Rachael Ray Every Day
Publish date:: Oct 24, 2017

Recipe by Alexa Weibel

Price per serving: $2.69

20minCook Time
15minPrep Time
4Servings

Ingredients

3 1/4 cups chicken stock
1 cup corn grits (not instant)
1 cup canned creamed corn
1 cup grated cheddar
1 cup seasoned dry breadcrumbs
1/2 cup buttermilk
1 tsp. poultry seasoning
4 boneless, skinless chicken thighs (4 oz. each)
4 tbsp. plus 1/2 cup olive oil
1/2 lb. mustard greens, tough stems discarded and leaves chopped
2 cloves garlic, chopped

Preparation

1. 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.

2. 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.

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

4. 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.

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

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