Chicken Breast and Grits | Gordon Food Service
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Brush each side of the chicken with 1 Tbsp. olive oil.
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Cooking tools:
- Grill
- Oven
- Instant-read thermometer
- Pastry brush
- Tongs
- Measuring spoon
- Colander
- Saucepan
- Nonstick skillet
- Stove
- Serving platter
- Spoon
Ingredients
- 12 oz. Primo Gusto Extra-Virgin Olive Oil
- 24 ct. Skin-on Double Lobe Chicken Breasts, 8 oz.
- to taste Trade East Ground Black Pepper
- 4 1/2 qt. Goat Cheese Grits
- 1 oz. Chopped Garlic in Water
- 1/2 c. Cleaned Cilantro, coarsely chopped
- 1 1/2 c. GFS Unsalted Butter Prints
- 1/4 c. Markon Italian Parsley, chopped
- 3 qt. Creole Sauce, warmed
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