Ingredients
- 2 (6-ounce) chicken breasts, cut in half and pounded into thin scallops
- 8 thin slices prosciutto
- 8 thin slices Desoto cheese (2 inches by 2 inches by 1/4 inch)
- 1 cup flour
- 2 eggs, slightly beaten with 2 tablespoons milk
- 1 cup herbed bread crumbs
- Oil, for sauteing
- Salt and pepper
- Smoked Tomato Butter Sauce, recipe follows
- 2 cups mashed potatoes, hot
- 2 tablespoons chiffonade of basil
- 2 tablespoons grated St. John's Cheese
- Essence, recipe follows
Directions
Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Finally, dredge the chicken in the herb crumbs, coating each side completely.
In a saute pan, heat the olive oil. When the pan is smoking 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. Spoon the smoked tomato butter sauce in the center and around the edges of the plate. Mound the potatoes in the center of the sauce. Lay the chicken across the potatoes. Garnish with the basil, grated cheese, and Essence.
Smoked tomato butter sauce:
- 4 plum tomatoes, smoked or oven dried, peeled
- 1/4 cup melted butter
- 1 tablespoon cream
Place all ingredients in a blender and mix well.
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 EileenBg
WI
on July 26, 2012
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oh.my.yum. no left overs. I used tyson hamslices and kraft swiss slices for this and it was sooo yummy!! and less expensive. Followed everything else. so delicious! oh, & I made roasted tomatoes with tomatoes from my garden for the sauce instead of using dried. roasted tomatoes- just cut up cherry tomatoes in half, mix in a bowl with tbsp of olive oil, some thyme, garlic and salt and pepper, roast on a cookie sheet lined with foil or parchment in the oven for 25 minutes on 375.
By yipeia_12785710
Columbia falls, 66
on November 10, 2010
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Unbelievable twist on the standard cordon bleu. Many requests for a repeat performance.
By ebinyoto_10997652
Youngstown, OH
on August 28, 2008
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I made this recipe for me and my husband to try it out before serving it to guests in a few days. It turned out absolutely delicious and my husband just raved about it over and over. The only things I changed, for personal preference, were I added freshly cut basil to the tomato mixture and to my mashed potatoes I added some bits of freshly cut garlic. Bammmm all the way baby!!!!!!!!
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