Ingredients
- 4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
- 8 thin slices of proscuitto
- 8 slices of Bethmale
- 1 cup flour
- 2 eggs, slightly beaten with 2 tablespoons milk
- 1 cup herb bread crumbs
- Essence, recipe follows
- 3 tablespoons olive oil
- 4 ounces julienned proscuitto
- 1 cup sweet peas
- Salt and black pepper
- 1 tablespoon butter
- 2 cups Mornay sauce, hot
Directions
Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop. Season the flour with Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Saute for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By ChefBetch
Union County, NJ
on April 01, 2012
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Stumbled across this in Emeril's "TV Dinners" Cookbook. The chicken came out great and the cooking time was spot on. I think the others who had to cook it longer didn'tpound the chicken thin enough. The mornay sauce, on the other hand, came out too thick and a bit tasteless. I had to thin it out and add a lot of pepper to it. The addition of the prosciutto and peas made it so much better, so maybe I should have just been more patient and waited until it was all together. I substituted Gruyere inside the chicken and served it with rice. I will definitely make this again, but will be more liberal with the essence.
By lynnbarclay
Cary, NC
on January 04, 2012
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excellent and easy to do!
By laurachappell_1...
Converse, TX
on November 06, 2008
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I love to try new things, but when I do, most of the time my three boys will not eat it. They ate this chicken cordon bleu. They loved it and so did my husband. I could not eat mine until the following day because I had to work right after I cooked it, but it was even good the next day. Try it with the fried German potato salad, the kids ate that too!!
Read all 22 reviews