Emerald Chicken Recipes

Steps:

• Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
• Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a "sandwich."
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
• Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place breadcrumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken "sandwich" in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken "sandwiches."
• Heat olive oil in a large skillet over medium-high heat. Place chicken "sandwiches" in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
• Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

Steps:

• Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
• Combine all ingredients thoroughly.

Steps:

• Cut chicken into l-inch pieces.
• In large frypan, place oil over medium heat. Add shallots and saute until translucent, about 2 minutes. Add chicken and continue to cook about 5 minutes or until chicken is no longer pink.
• Add broccoli, cheese, salt, pepper and wine; stir and cook over medium heat about 5 minutes.
• On serving platter, mound noodles. Spoon chicken mixture over top. Garnish with cherry tomatoes.

Steps:

• Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
• Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
• Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
• Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
• Serve with hot steamed rice or noodles.