Emerilized Chicken Cordon Bleu
- 2 (6-ounce) chicken breasts, cut in half and pounded into thin scallops
- 8 thin slices prosciutto
- 8 thin slices Desoto cheese (2 inches by 2 inches by 1/4 inch)
- 1 cup flour
- 2 eggs, slightly beaten with 2 tablespoons milk
- 1 cup herbed bread crumbs
- Oil, for sauteing
- Salt and pepper
- Smoked Tomato Butter Sauce, recipe follows
- 2 cups mashed potatoes, hot
- 2 tablespoons chiffonade of basil
- 2 tablespoons grated St. John's Cheese
- Essence, recipe follows
- 4 plum tomatoes, smoked or oven dried, peeled
- 1/4 cup melted butter
- 1 tablespoon cream
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Season each side of the chicken scallops with salt and pepper.
- Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop.
- Carefully dredge the chicken in flour.
- Dip the chicken in the egg mixture, letting any excess drip off.
- Finally, dredge the chicken in the herb crumbs, coating each side completely.
- In a saute pan, heat the olive oil.
- When the pan is smoking hot, add the chicken.
- Saute for 2 to 3 minutes on each side or until golden brown.
- Remove from the pan and drain on a paper-lined plate.
- Season with Essence.
- Spoon the smoked tomato butter sauce in the center and around the edges of the plate.
- Mound the potatoes in the center of the sauce.
- Lay the chicken across the potatoes.
- Garnish with the basil, grated cheese, and Essence.
- Place all ingredients in a blender and mix well.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
chicken breasts, desoto cheese, flour, eggs, bread crumbs, salt, butter sauce, mashed potatoes, chiffonade of basil, s cheese, tomatoes, butter, cream, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme
Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerilized-chicken-cordon-bleu-recipe.html (may not work)