New Orleans Garlic Chicken
1 teaspoon Emeril's Original Essence 5 slices white bread, crumbled 4 cloves garlic 1 cup cilantro leaves 4 tablespoons vegetable oil 1 pound boneless, skinless chicken breasts 1 cup flour 2 eggs, beaten 1 tablespoon fresh lime juice 1/4 cup white wine
In food processor combine garlic, cilantro and 1 tablespoon oil. Process on high until pureed. Set aside 1/2 mixture. In processor add Original Essence and bread, 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 breast until browned, cooked through and reaches 160 degrees F. Remove chicken from pan. Add remaining cilantro mixture, lime juice and wine. Deglaze pan and reduce mixture slightly. Pour over chicken. If desired serve with a dollop of sour cream.
Makes 4 servings.
Amount Per Serving
Total Facts for whole recipe below.. My calculation messed up. you will have to divide by 4 servings to find out the rest. I already did the Calorie count.
Total Fat19.0 g Saturated Fat3.3 g Polyunsaturated Fat2.3 g Monounsaturated Fat11.6 g Cholesterol179.3 mg Sodium302.7 mg Potassium329.7 mg Total Carbohydrate41.9 g Dietary Fiber1.7 g Sugars1.6 g Protein26.3 g Vitamin A4.5 % Vitamin B-129.9 % Vitamin B-626.0 %