- 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.