| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Essnce08 |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 5 |
ts |
Bayou Blast; see * Note |
| 1 |
c |
Bread crumbs |
| 2 |
tb |
Parmesan cheese |
| 1 |
ts |
Chopped parsley |
| 1 |
ts |
Chopped basil |
| 1 |
ts |
Chopped thyme |
| 1 |
ts |
Chopped tarragon |
| 1 |
ts |
Chopped oregano |
| 7 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
|
|
Freshly-ground black pepper |
| 1/2 |
c |
Flour |
| 1 |
|
Egg |
| 1/2 |
c |
Milk |
|
|
Braised Kale; see * Note |
|
|
Creamed Garlic Potatoes; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}., .Braised Kale.
and .Creamed Garlic Potatoes. recipes which are included in this
collection.
Pound chicken breasts gently with a mallet to flatten breasts to even
1/4-inch thickness. Sprinkle breasts evenly with 2 teaspoons of the Bayou
Blast. Combine bread crumbs with Parmesan, parsley, basil, thyme, tarragon,
oregano, 1 tablespoon of the oil, 1 teaspoon of the Creole seasoning, salt
and 3 turns of pepper in a bowl. Combine flour with 1 teaspoon of the
Creole seasoning in another bowl. Beat eggs and milk with the remaining 1
teaspoon Creole seasoning in a third bowl. Dredge chicken breasts first in
seasoned flour, next in egg mixture and last in bread crumb mixture. Pat to
make sure each piece is completely coated in crumbs. Heat the remaining 6
tablespoons oil in a large skillet over high heat. When oil is hot, add
chicken breasts and saute until golden-brown, about 2 1/2 minutes on first
side and 2 minutes on second side. Serve chicken breast with Braised Kale
and a generous serving of Creamed Garlic Potatoes. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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