Panied chicken w creamed garlic potatoes and braised kale

Yield: 4 servings

Measure Ingredient
4 \N Boneless skinless chicken breast halves
5 teaspoons Bayou Blast; see * Note
1 cup Bread crumbs
2 tablespoons Parmesan cheese
1 teaspoon Chopped parsley
1 teaspoon Chopped basil
1 teaspoon Chopped thyme
1 teaspoon Chopped tarragon
1 teaspoon Chopped oregano
7 tablespoons Olive oil
½ teaspoon Salt
\N \N Freshly-ground black pepper
½ cup Flour
1 \N Egg
½ cup Milk
\N \N Braised Kale; see * Note
\N \N Creamed Garlic Potatoes; see * Note

* 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 ¼-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 2½ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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