INGREDIENTS

INSTRUCTIONS

Just got back from the Disney Institute again and as always, I had a
marvelous time. You guys have got to go! I took: Imagineering!, Radio
Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation
Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Taste of the World: Bayou: The Taste of the World class focuses on a
specific cultures recipes. This time we try Cajun and Creole recipes from
the Louisiana area. We distinguished the difference between Cajun and
Creole foods as well as discovered origins of other native recipes. The
class started of with a blackening demonstration followed by samples of
blackened catfish. YUMMY! Hold on to your taste buds!
Preheat oven to 350 degree F.
Season chicken breast with salt on both sides. With pastry brush, brush one
side of the breast with Creole mustard and sprinkle mixture of shredded
potatoes (be sure to cover as much of the breast as possible). Turn breast
over and repeat process.
Heat 1 Tblsp. of olive oil in a saute pan. Once the oil is hot, carefully
add the potatoe crusted breast to the pan. Cook for 2-3 minutes on each
side until potatoes are golden brown.
Once the potatoes are browned, remove the chicken from the skillet and
place on a baking dish. Place baking dish into oven until fully cooked
(internal temperature of 180 degree F).
Prepare Etoufee sauce and pour onto plate. Carefully remove the potato
crusted chicken breast and place into the center of the plate.
Decorate with a pinch of cajun seasoning.
Note: If you don't like sweet potatoes, omit and double up on regular
potatoes. Trust me, it was so good, you probably won't even notice them.
One gentleman in the class actually through his meal out rather than try a
taste.
Posted to EAT-L Digest 16 Dec 96
From:    TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>
Date:    Tue, 17 Dec 1996 14:02:41 -0500

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