Chicken Biscuit with Eggs and Grits

Last year around the end of September and beginning of October, a friend and I went to West Virginia to watch my college play football while there we went to this restaurant called Perkin’s Restaurant & Bakery  and the food was great. We both tried this chicken biscuit that was covered in gravy and cheese and for this meal I tried to replicate but with my own twist. The ingredients needed for this meal are:

Boneless Skinless Chicken Tenders (cut in half)

Italian Dressing

Buttermilk Biscuits

Eggs

Gravy (kind you prefer)

Quick Grits

Shredded Cheese

Along with these items from home:

Skillet

Large Pot

Small Pot

Cookie Sheet

2 Bowls

First remove chicken from packaging and put in bowl (Remember to wash hand when handling chicken). Then pour the Italian dressing over the chicken, cover and place in refrigerator for about 2 hour to marinade.

Then with the Skillet adding a little oil and heating it and cook the chicken until light brown.  

Place chicken on paper towel to drain extra grease and set aside.

For the side items you can choose what you want, but I brought items that could be made fast.

The biscuits I took out of the can and place on the cookie sheet in a preheated of 350° for about 10 minutes or until golden brown.

I made the grits the same way I did before when I cooked the Sausage and Egg Casserole. Boiling water with salt and then adding the grits until they are thick then add butter.

For the gravy, I just opened the can and place in pot and warmed on the stove until it was ready to be served.

The last thing I did was make the eggs, you can cook them any way you want, and I scrambled mine and added cheese on top.

Once everything was cooked I plated the food. First I cut open a biscuit and place 2 pieces of the chicken in it then putting the top back on the biscuit. Next I put gravy over the biscuit and sprinkled with cheese. Add the grits and eggs to the plate to finish it up.

Serve.

Enjoy.