I figure since we typically discuss what we're eating in the IIJM thread that we should have a recipes blog. The point here is to just post your favorite or even not so favorite recipes. I figure this could help all of us enjoy our food even more and help us avoid mistakes.
Paneed Chicken
Posted September 16th, 2007 at 07:41 PM by Detritus
Paneed Chicken
Ingredients needed:
4 skinned and boned chicken breast halves (5 to 6 ounces each)
4 teaspoons Emeril’s Creole Seasoning
1 cup bread crumbs
2 tablespoons coarsely grated fresh Parmesan cheese
1 teaspoon chopped fresh pasley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh oregano
7 tablespoons olive oil
1/2 teaspoon salt
3 turns freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1/2 cup milk
Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until they’re about 1/4 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning, using your hands to coat the meat.
In a bowl combine the bread crumbs with the Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon oil, 1 teaspoon Creole Seasoning. In a third bowl beat the eggs with the milk and the remaining 1 teaspoon Creole Seasoning.
Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.
Heat the remaining 6 tablespoons oil in a large skillet over high heat. When the oil is hot, add the chicken breasts and sauté until golden brown, for about 2 1/2 minutes on the first side and 2 minutes on the second side.
This is another Emeril recipe that I can put my stamp of approval on. This is one of my favorite chicken breast recipes and is a family favorite.
Ingredients needed:
4 skinned and boned chicken breast halves (5 to 6 ounces each)
4 teaspoons Emeril’s Creole Seasoning
1 cup bread crumbs
2 tablespoons coarsely grated fresh Parmesan cheese
1 teaspoon chopped fresh pasley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh oregano
7 tablespoons olive oil
1/2 teaspoon salt
3 turns freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1/2 cup milk
Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until they’re about 1/4 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning, using your hands to coat the meat.
In a bowl combine the bread crumbs with the Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon oil, 1 teaspoon Creole Seasoning. In a third bowl beat the eggs with the milk and the remaining 1 teaspoon Creole Seasoning.
Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.
Heat the remaining 6 tablespoons oil in a large skillet over high heat. When the oil is hot, add the chicken breasts and sauté until golden brown, for about 2 1/2 minutes on the first side and 2 minutes on the second side.
This is another Emeril recipe that I can put my stamp of approval on. This is one of my favorite chicken breast recipes and is a family favorite.
Total Comments 2
Comments
 |  OK, now I'm hungry. |
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| |  Add boiling water to one Bombay Bad Boy Pot Noodle. |
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Recent Blog Entries by Detritus
- Leftover Beef Roast (September 23rd, 2007)
- Paneed Chicken (September 16th, 2007)
- Creamy Roasted Garlic Mashed Potatoes (September 14th, 2007)
- Today's meatloaf (September 13th, 2007)
