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Paneed Chicken with Creamed Garlic Potatoes and Braised Kale

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12
    MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 skinned and boned chicken breast halves (5 to 6 ounces each)

    2. 4 teaspoons Emerilís Creole Seasoning

    3. 1 cup bread crumbs

    4. 2 tablespoons coarsely grated fresh Parmesan cheese

    5. 1 teaspoon chopped fresh pasley

    6. 1 teaspoon chopped fresh basil

    7. 1 teaspoon chopped fresh thyme

    8. 1 teaspoon chopped fresh tarragon

    9. 1 teaspoon chopped fresh oregano

    10. 7 tablespoons olive oil

    11. 1/2 teaspoon salt

    12. 3 turns freshly ground black pepper

    13. 1/2 cup all-purpose flour

    14. 1 large egg

    15. 1/2 cup milk

    16. 2 cups Braised Kale

    17. 2 1/2 cups Creamed Garlic Potatoes

    Instructions Jump to Ingredients ↑

    1. Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until theyíre about 1/4 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning, using your hands to coat the meat.

    2. 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.

    3. Prepare the Braised Kale and the Creamed Garlic Potatoes, and keep both warm.

    4. Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.

    5. Heat the remaining 6 tablespoons oil in a large skillet over high heat. When the oil is hot, add the chicken breasts and sautÈ until golden brown, for about 2 1/2 minutes on the first side and 2 minutes on the second side.

    6. To serve, arrange 1 chicken breast, 1/2 cup of the Braised Kale, and a generous 1/2 cup of Creamed Garlic Potatoes on each of 4 dinner plates.

    7. Yield : 4 main-course servings

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