Saturday, April 09, 2005

Pine Nut Roasted Chicken with Roasted Chicken Sauce

from Emeril's New New Orleans Cooking

Ingredients needed:

* 2 cups Roasted Poblano Sauce
* 4 skinned and boned chicken breast halves (5 to 6 ounces each)
* 1 tablespoon plus 2 teaspoons Emeril’s Southwest Seasoning
* 1/2 cup all-purpose flour
* 1 large egg
* 3/4 cup milk
* 2 cups finely chopped (in a food processor) pine nuts
* 1/4 cup olive oil
* 1/4 cup chopped fresh cilantro

Prepare the Roasted Poblano Sauce.
Sprinkle the chicken breasts on both sides with the Southwest Seasoning, using a total of 2 tablespoons, and pat it on with your hands.
In a bowl combine the flour with the remaining 1 tablespoon Southwest Seasoning, In another bowl beat the egg together with the milk. Place the chopped pine nuts in a third bowl.
Dredge the chicken in the seasoned flour, then the egg wash, then the pine nuts, pressing the nuts thickly onto the chicken all over.
Heat the oil in a large skillet over medium-high heat and sauté the chicken until golden, for about 5 minutes on each side.
To serve, pour 1/2 cup of the Poblano Sauce into each of 4 plates. Top with 1 chicken breast half and garnish with 1 tablespoon chopped cilantro.
Yield: 4 main-course servings


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