Recipe - Panied Chicken W Creamed Garlic Potatoes And Braised Kale

4 Boneless skinless chicken
breast halves
5 teaspoon Bayou Blast; see * Note
1 cup Bread crumbs
2 tablespoon Parmesan cheese
1 teaspoon Chopped parsley
1 teaspoon Chopped basil
1 teaspoon Chopped thyme
1 teaspoon Chopped tarragon
1 teaspoon Chopped oregano
7 tablespoon Olive oil
One half teaspoon Salt
Freshlyground black pepper
One half cup Flour
1 Egg
One half cup Milk
Braised Kale; see * Note
Creamed Garlic Potatoes; see
* Note

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}”, “Braised Kale”
and “Creamed Garlic Potatoes” recipes which are included in this
collection.

Pound chicken breasts gently with a mallet to flatten breasts to even
1/4inch thickness. Sprinkle breasts evenly with 2 teaspoons of the Bayou
Blast. Combine bread crumbs with Parmesan, parsley, basil, thyme, tarragon,
oregano, 1 tablespoon of the oil, 1 teaspoon of the Creole seasoning, salt
and 3 turns of pepper in a bowl. Combine flour with 1 teaspoon of the
Creole seasoning in another bowl. Beat eggs and milk with the remaining 1
teaspoon Creole seasoning in a third bowl. Dredge chicken breasts first in
seasoned flour, next in egg mixture and last in bread crumb mixture. Pat to
make sure each piece is completely coated in crumbs. Heat the remaining 6
tablespoons oil in a large skillet over high heat. When oil is hot, add
chicken breasts and saute until goldenbrown, about 2 One half minutes on first
side and 2 minutes on second side. Serve chicken breast with Braised Kale
and a generous serving of Creamed Garlic Potatoes. This recipe yields 4