Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends 2015 Recipe Challenge Entry

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

I love a challenge, especially when it comes to food. So I took the Healthy Solutions Spice Blends Blogger Recipe Challenge. Boy was it fun! I got to pick through the many selections of spice blends from their website. I chose Lemon Pepper Scallops seasoning that can be used on seafood, chicken and vegetables.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

What a treat, as at first I was going to make a seafood dish, then I decided to make something that my whole family would enjoy, including my finicky shark. So I opted for a gluten free, autism friendly meal that included his favorite vegetable-asparagus and protein rich chicken breast and egg yolk hollandaise. The whole family loved this meal!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

The grits cakes were raved about and the lemon pepper hollandaise paired well with everything. My husband loved the spice blend so much that I actually ordered more, because he told me to “put it on everything”. This is definitely a “make again” meal with my family and I hope you try this out in your kitchen too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For this delectable meal, you’ll want to make the grits in the morning, perhaps while making breakfast for the family. When you come home, the grits will be well chilled and you can have dinner done from start to finish in just 30 minutes! You can easily substitute polenta too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Lemon Pepper Chicken and Asparagus Hollandaise with Grits Cakes

Ingredients:
-Grits cakes-
1 1/2 cups lowfat milk
1/2 cup plus 2 Tb grits
1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
1 Tb Lite House salad herbs or dried chives
1/2 cup cheddar cheese, shredded
1/2 tsp salt
1 3/4 cup seasoned Panko bread crumbs (use a gluten free version for the finicky portion)
canola oil for frying
-Chicken and Asparagus-
1.25 lbs chicken breast
1 1/2 Tb lemon pepper seasoning
Cooking spray
1 lb fresh asparagus
dash salt
-Hollandaise-
3 egg yolks
1 tsp lemon pepper seasoning
Dash salt
1 Tb lemon juice
10 Tb unsalted butter

 

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

 

To prepare meal…

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Slice the chicken breasts on the bias, about 1/2″ thick.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Trim the woody ends of the asparagus.
Turn the grits out onto a cutting surface and slice into 12 servings.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

*Remember to sanitize your cutting surfaces between each ingredient.

Heat canola oil in a skillet over medium high heat.
Heat a griddle over medium heat.
Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles.
Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning
Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray.
Cook chicken about 5-7 minutes per side, until no longer pink.

Remove chicken to a plate and keep warm under foil until ready to serve.

On the same griddle, add the asparagus. Sprinkle with dash salt.
Cook until desired tenderness, about 3-7 minutes, turning occasionally.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice.
Blend on low speed about 30 seconds.
With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency.
Taste. Add additional lemon juice or salt to taste, if desired.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Your family will think you slaved all day, but you know it only took about 45 minutes. Healthy Solutions Spice Blends low sodium and all natural seasoning is the secret! Enjoy!

This post was sponsored by Healthy Solutions Spice Blends. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Prep Time: 4 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 45 minutes

Number of servings: 6

Per Serving 979 calories

Fat 86 g

Carbs 23 g

Protein 31 g

6


Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Grits cakes

  • 1 1/2 cups lowfat milk
  • 1/2 cup plus 2 Tb grits
  • 1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
  • 1 Tb Lite House salad herbs or dried chives
  • 1/2 cup cheddar cheese, shredded
  • 1/2 tsp salt
  • 1 3/4 cup seasoned Panko bread crumbs
  • canola oil for frying
  • For the Chicken and Asparagus

  • 1.25 lbs chicken breast
  • 1 1/2 Tb lemon pepper seasoning
  • cooking spray
  • 1 lb fresh asparagus
  • dash salt
  • For the Hollandaise

  • 3 egg yolks
  • 1 tsp lemon pepper seasoning
  • dash salt
  • 1 Tb lemon juice
  • 10 Tb unsalted butter

Instructions

  1. In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.
  2. To prepare meal, slice the chicken breasts on the bias, about 1/2″ thickTrim the woody ends of the asparagus. Turn the grits out onto a cutting surface and slice into 12 servings. *Remember to sanitize your cutting surfaces between each ingredient.
  3. Heat canola oil in a skillet over medium high heat.
  4. Heat a griddle over medium heat.
  5. Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles. Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.
  6. Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning.
  7. Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray. Cook chicken about 5-7 minutes per side, until no longer pink. Remove chicken to a plate and keep warm under foil until ready to serve.
  8. On the same griddle, add the asparagus. Sprinkle with dash salt. Cook until desired tenderness, about 3-7 minutes, turning occasionally.
  9. For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
  10. In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
  11. In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice. Blend on low speed about 30 seconds. With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency. Taste. Add additional lemon juice or salt to taste, if desired.
  12. To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

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