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CATEGORY CUISINE TAG YIELD
Meats Essnce10 4 Servings

INGREDIENTS

1/2 Chicken
1 lb New potatoes, quartered
blanched
Salt, to taste
Freshly-ground black pepper
to taste
=== MARINADE ===
1/2 c Extra-virgin olive oil
Juice of one lemon
1 c Chopped fresh rosemary
2 T Minced garlic
=== GARNISH ===
Fresh rosemary sprigs
Bayou Blast, see * Note

INSTRUCTIONS

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe  which
is included in this collection.  Preheat the grill Season the chicken
with olive oil, salt and pepper.  Place on the grill and cook for 8
minutes on each side. Preheat the  oven to 400 degrees. In a food
processor, puree all the marinade  ingredients together until smooth.
Season with salt and pepper. Toss  the potatoes with the rosemary
marinade, coating each potato piece  completely. Place the potatoes on
a parchment-lined baking sheet.  Roast the potatoes for 10 to 15
minutes or until they are golden  brown. Remove the potatoes from the
oven and place on a platter.  Arrange the chicken along the side.
Garnish with fresh rosemary  sprigs and Bayou Blast. This recipe yields
4 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD  NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  06-19-1998  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 55
Calories From Fat: 16
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 717.4mg
Potassium: 270.4mg
Carbohydrates: 5.3g
Fiber: 1.3g
Sugar: 1g
Protein: 4.9g


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