“Sizzling Southern Grill Dinner: Cajun Blackened Chicken & Creamy Collard Greens”

Allergens

Milk, Soy (in cream of chicken soup)

Ingredients

• 1. 6 boneless, skinless chicken breasts 2. 2 tablespoons paprika 3. 2 teaspoons ground cayenne pepper 4. 2 teaspoons garlic powder 5. 2 teaspoons onion powder 6. 2 teaspoons black pepper 7. 1 teaspoon dried thyme 8. 1 teaspoon salt 9. 6 cups chopped collard greens 10. 3 tablespoons bacon fat or vegetable oil 11. 1 can (14 oz) cream of chicken soup 12. 2 cups milk 13. 2 cups shredded Cheddar cheese 14. 1/2 cup chopped onion 15. 1/2 teaspoon garlic powder

Instructions

1. In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, black pepper, thyme, and salt to create the Cajun seasoning mix. Rub this mixture onto both sides of each chicken breast.
2. Heat a grill or grill pan over medium high heat. Once hot, add the seasoned chicken breasts and cook for about 5 minutes on each side until fully cooked through. Remove from heat and let rest for a few minutes before slicing.
3. In a large pot, cook chopped collard greens in bacon fat or vegetable oil over medium heat until slightly wilted, then add cream of chicken soup, milk, shredded Cheddar cheese, chopped onion, garlic powder, and salt to taste. Stir until the cheese has melted and the sauce is thickened.
4. To serve, plate sliced blackened chicken alongside the creamy collard greens.

Chef’s Insight

Experiment with different seasonings or rubs to create your own unique spin on this classic dish.

Notes

For a spicier dish, increase the amount of cayenne pepper in the Cajun seasoning mix.