Prepare the Chicken: Begin by gently drying the chicken breasts using paper towels. Next, sprinkle salt and pepper evenly on both sides of the chicken to season it.

Set Up Breading Station: In one bowl, whisk the egg until smooth. In another bowl, mix together the panko bread crumbs, Cajun seasoning, and garlic powder.

Coat the Chicken: Coat each chicken breast in the egg mixture, ensuring to let any excess liquid drip away. Then coat the chicken with the seasoned panko mixture, pressing the bread crumbs onto the chicken to ensure an even layer.

Cook the Chicken: In a spacious skillet, warm the canola oil over medium heat. When the oil is sizzling, gently add the breaded chicken breasts to the skillet. Cook for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on both sides. Transfer to a plate and let the chicken rest while preparing the grits.

Boil the Liquid: In a medium saucepan, combine the whole milk, chicken broth, and salt.

Cook the Grits: Gradually whisk in the stone-ground grits, making sure there are no lumps. Reduce the heat to low and cook the grits, stirring frequently, for about 20-25 minutes, or until they are tender and have thickened to your liking.

Add Butter and Cheese: Once the grits are fully cooked, stir in the butter, shredded cheddar cheese, and black pepper. Continue to stir until the cheese is fully melted and the grits are creamy. Adjust seasoning with more salt or pepper if necessary.

Serve the Dish: To serve, spoon a generous helping of cheesy grits onto each plate. Slice the Cajun-spiced chicken and place it on top of the grits. Add a dash of hot sauce for extra heat, if desired.