Cheesy Chicken Over Rice School Recipe

Chicken and grits is a classic Southern dish that combines tender chicken with creamy grits for a comforting and delicious meal. This recipe is perfect for breakfast, brunch, or even dinner. The chicken is seasoned with a blend of spices and then cooked until juicy and flavorful. The grits are cooked until creamy and smooth, providing the perfect base for the chicken. This dish is sure to become a favorite in your household!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup grits
• 4 cups water
• 1 cup milk
• 4 tablespoons butter
• 1 cup shredded cheddar cheese

Instructions:

1. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder. Rub the spice mixture all over the chicken breasts.
2. Heat a large skillet over medium heat and add a drizzle of oil. Cook the chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the skillet and set aside.
3. In a medium saucepan, bring the water to a boil. Stir in the grits and reduce the heat to low. Cook the grits for about 20 minutes, stirring occasionally, until thick and creamy.
4. In a separate saucepan, heat the milk and butter over medium heat until the butter is melted.
5. Slowly pour the milk mixture into the cooked grits, stirring constantly. Cook for an additional 5 minutes, or until the grits are smooth and creamy.
6. Stir in the shredded cheddar cheese until melted and well combined.
7. To serve, spoon a generous portion of the creamy grits onto a