Free Recipe New Wave Chicken
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for New Wave Chicken Recipe
2 lb Chicken; whole, rinsed,
-patted dry
8 Whole Black peppercorns
6 Whole Garlic cloves
2 c Bread crumbs
1/2 c Grated Parmesan cheese
1 tb Dried basil
1 tb Dried oregano
1 tb Dried thyme
3 tb Bayou Blast – {Emeril’s
-Creole Seasoning}; see *
-Note
New Wave Chicken Preparation
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe which is included in this collection. Place chicken in a large casserole just large enough to fit snugly. Cover chicken with cold water, add peppercorns and garlic, and bring to a boil. Reduce heat to simmering and cook until meat is tender, about 25 minutes. Carefully remove chicken to a platter to cool. Reserve poaching liquid for another use. Preheat oven to 350 degrees. In a large plastic bag, combine bread crumbs, cheese, herbs, and 2 tablespoons of Bayou Blast. Cut up chicken into pieces and sprinkle with remaining tablespoon Creole seasoning. Working with 1 piece at a time, toss chicken with bread crumb mixture in bag until thoroughly coated; transfer to a baking sheet. Coat all pieces. Bake chicken about 30 minutes until golden-brown and crispy. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-003 broadcast 01-21-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 02-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook New Wave Chicken?
If you know a better New Wave Chicken Recipe please comment below.