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Paneed Chicken With Creamed Garlic Potatoes And Braised Kale

  • Yield: 4 main-course servings


  • 4 skinned and boned chicken breast halves (5 to 6 ounces each)
  • 4 teaspoons Emerilís Creole Seasoning
  • 1 cup bread crumbs
  • 2 tablespoons coarsely grated fresh Parmesan cheese
  • 1 teaspoon chopped fresh pasley
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh oregano
  • 7 tablespoons olive oil
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/2 cup milk
  • 2 cups Braised Kale
  • 2 1/2 cups Creamed Garlic Potatoes


  • Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until theyíre about 1/4 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning, using your hands to coat the meat.
  • In a bowl combine the bread crumbs with the Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon oil, 1 teaspoon Creole Seasoning. In a third bowl beat the eggs with the milk and the remaining 1 teaspoon Creole Seasoning.
  • Prepare the Braised Kale and the Creamed Garlic Potatoes, and keep both warm.
  • Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.
  • Heat the remaining 6 tablespoons oil in a large skillet over high heat. When the oil is hot, add the chicken breasts and sautÈ until golden brown, for about 2 1/2 minutes on the first side and 2 minutes on the second side.
  • To serve, arrange 1 chicken breast, 1/2 cup of the Braised Kale, and a generous 1/2 cup of Creamed Garlic Potatoes on each of 4 dinner plates.