New Orleans Garlic Chicken
4 cloves garlic
1 cup cilantro leaves
4 T. olive oil or vegetable oil
4 T. Emeril’s Original Essence
5 slices white bread, cubed
1 to 1 ½ lbs skinless, boneless chicken breasts
1 cup flour
2 eggs, beaten
1 T. fresh lime juice or lemon juice
¼ cup white wine
sour cream (optional)
In food processor, combine garlic, cilantro and 1 T. oil. Process until pureed.
Set aside half of the mixture.
Add Original Essence and bread and process on high for 1 minute, until well blended.
Dip chicken breasts first in flour, then eggs, then bread crumb mixture.
Heat remaining oil and saute chicken breasts until browned and cooked through. Remove chicken from pan.
Add remaining cilantro mixture, lime or lemon juice, and wine. Deglaze pan and reduce mixture slightly. Pour over chicken. Serve with dollop of sour cream if desired.
This is one of the recipes prepared by Jamie Dunn at the Taste of Home Cooking School last night.
I used lime juice, Chardonnay wine and omitted the sour cream. Notice that you use soft bread to make the bread crumbs. It gives a really soft texture to the coating.
There was plenty of excitement last night. About an hour before the show began, the tornado sirens were blown and we had to evacuate the building! We were herded across the parking lot to the bathrooms in the arena since they were made from concrete blocks. There were probably 100 people packed in there until we received notice that it was safe to leave.