Pechuga de pollo con sémola de maíz

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Brush each side of the chicken with 1 Tbsp. olive oil. Season to taste with salt and pepper. Place on a heated char-grill or broiler, skin side down. Rotate the chicken to create hash marks. Turn the chicken over and grill until cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Place 6 oz. of grits in a nonstick sauce pan. Add a small amount of stock or water to reheat. Cook until warmed. Place 1 Tbsp. of butter and 1/2 tsp. parsley in a heated nonstick sauté pan. Swirl until the butter has melted. Place the grits in the center of a warmed serving plate. Place the chicken on top of the grits. Pour the parsley butter over the chicken. Spoon the warmed creole sauce around the outside of the grits.