| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce08 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Chicken; whole, rinsed, patted dry |
| 8 |
|
Whole Black peppercorns |
| 6 |
|
Whole Garlic cloves |
| 2 |
c |
Bread crumbs |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Dried basil |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried thyme |
| 3 |
tb |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
Place chicken in a large casserole just large enough to fit snugly. Cover
chicken with cold water, add peppercorns and garlic, and bring to a boil.
Reduce heat to simmering and cook until meat is tender, about 25 minutes.
Carefully remove chicken to a platter to cool. Reserve poaching liquid for
another use. Preheat oven to 350 degrees. In a large plastic bag, combine
bread crumbs, cheese, herbs, and 2 tablespoons of Bayou Blast. Cut up
chicken into pieces and sprinkle with remaining tablespoon Creole
seasoning. Working with 1 piece at a time, toss chicken with bread crumb
mixture in bag until thoroughly coated; transfer to a baking sheet. Coat
all pieces. Bake chicken about 30 minutes until golden-brown and crispy.
This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-003 broadcast 01-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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