Emerilized Chicken Cordon Bleu

  1. Season each side of the chicken scallops with salt and pepper.
  2. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop.
  3. Carefully dredge the chicken in flour.
  4. Dip the chicken in the egg mixture, letting any excess drip off.
  5. Finally, dredge the chicken in the herb crumbs, coating each side completely.
  6. In a saute pan, heat the olive oil.
  7. When the pan is smoking hot, add the chicken.
  8. Saute for 2 to 3 minutes on each side or until golden brown.
  9. Remove from the pan and drain on a paper-lined plate.
  10. Season with Essence.
  11. Spoon the smoked tomato butter sauce in the center and around the edges of the plate.
  12. Mound the potatoes in the center of the sauce.
  13. Lay the chicken across the potatoes.
  14. Garnish with the basil, grated cheese, and Essence.
  15. Place all ingredients in a blender and mix well.
  16. Combine all ingredients thoroughly and store in an airtight jar or container.
  17. Yield: about 2/3 cup
  18. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
  19. 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)

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