Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Pine Nut Crusted Chicken With Roasted Poblano Sauce

  • Yield: 4 main-course servings



  • Prepare the Roasted Poblano Sauce.
  • Sprinkle the chicken breasts on both sides with the Southwest Seasoning, using a total of 2 tablespoons, and pat it on with your hands.
  • In a bowl combine the flour with the remaining 1 tablespoon Southwest Seasoning, In another bowl beat the egg together with the milk. Place the chopped pine nuts in a third bowl.
  • Dredge the chicken in the seasoned flour, then the egg wash, then the pine nuts, pressing the nuts thickly onto the chicken all over.
  • Heat the oil in a large skillet over medium-high heat and sautÈ the chicken until golden, for about 5 minutes on each side.
  • To serve, pour 1/2 cup of the Poblano Sauce into each of 4 plates. Top with 1 chicken breast half and garnish with 1 tablespoon chopped cilantro.