Pimento Cheese Stuffed Southern Fried Chicken Breast
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, pounded thin
- ½ cup shredded sharp Cheddar cheese
- 2 tablespoons diced pimentos
- 1 tablespoon mayonnaise
- Salt and black pepper, to taste
- Pinch of sugar
- Seasoned flour, for dredging
- 2 eggs, beaten, for egg wash
- Vegetable oil, for frying
Flash Fried Collards
- 12 collard leaves, stems removed
- 1 teaspoon red wine vinegar
- 1 tablespoon butter
- Salt and black pepper, to taste
Creamy Adluh Grits
- 2 cups whole milk
- ½ cup Adluh® stone ground white grits
- ⅓ pound (about 10 tablespoons) unsalted butter
- 1 tablespoon chicken base
- Salt and black pepper, to taste
Instructions
Chicken
- Combine the Cheddar cheese, diced pimentos, mayonnaise, salt, pepper, and sugar.
- Spread one-quarter of the pimento cheese mixture onto each chicken breast and roll tightly.
- Dredge each chicken roll in seasoned flour, dip in egg wash, then dredge again in seasoned flour.
- Fry at 350°F for about 8 minutes, or until golden brown and the chicken reaches an internal temperature of 165°F. Finish in the oven if needed.
Flash Fried Collards
- Stack the collard leaves, roll tightly, and slice into thin ribbons.
- Melt the butter in a skillet over medium-high heat.
- Add the collards and cook for about 2 minutes, stirring frequently.
- Add the vinegar and season with salt and pepper. Continue cooking until tender, about 3 minutes.
Creamy Adluh Grits
- Heat the milk and butter in a saucepan over medium heat until the butter melts.
- Slowly whisk in the grits and stir continuously for the first 4 minutes.
- Reduce the heat to low and cook for about 40 minutes, stirring often.
- Stir in the chicken base halfway through cooking and season with salt and pepper.
To Serve
- Spoon the creamy grits onto each plate. Top with the fried chicken breast and serve alongside the flash fried collards.
