1 5 oz chicken breast (butterflied)
4 oz leaf spinach stemmed
1 small clove of fresh garlic finely chopped
½ oz pine nuts
1 oz olive oil
Pinch of salt and black pepper
3 oz uncooked grits
2 oz grated cheddar cheese
½ oz chopped sun dried tomatoes
Pinch of salt and red pepper
Pinch of Alamo zestful seasoning
1. In a medium sauté pan, heat the olive oil. When oil is hot, add garlic, stemmed spinach and pine nuts and cook for 2-3 minutes. Set aside to cool.
2. Season chicken breast with salt and pepper, smooth side down and place spinach evenly on the chicken breast. Roll the breast with seam side down. Brush olive oil on rolled chicken breast and bake at 325 degrees for 15 minutes. Remove from oven and set aside.
3. Prepare grits in equal amount of water. When grits are ready, add grated cheese, chopped sun dried tomatoes and salt, pepper and Alamo seasoning and cook for two more minutes.
4. Slice chicken breast into 5 pieces and place on top of prepared grits. Serve sautéed vegetables of your choice (suggestion yellow and green patty pan squash) on the side.