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| 2 x ca. 450 g | Chicken; whole, rinsed, patted dry |
| 8 | black peppercorns |
| 6 | cloves garlic whole |
| 2 Tasse | bread crumbs |
| 1/2 Tasse | parmesan grated |
| 1 Esslöffel | basilicum dried |
| 1 Esslöffel | oregano dried |
| 1 Esslöffel | thyme dried |
| 3 Esslöffel | Bayou Blast - {EmerilÂ’s Creole Seasoning}; see * Note |
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* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}oe recipe which is included in this collection.
Place chicken in a large casserole just large enough to fit snugly. Cover chicken with cold water, add peppercorns and garlic, and bring to a boil. Reduce heat to simmering and cook until meat is tender, about 25 minutes. Carefully remove chicken to a platter to cool. Reserve poaching liquid for another use. Preheat oven to 350 degrees. In a large plastic bag, combine bread crumbs, cheese, herbs, and 2 tablespoons of Bayou Blast. Cut up chicken into pieces and sprinkle with remaining tablespoon Creole seasoning. Working with 1 piece at a time, toss chicken with bread crumb mixture in bag until thoroughly coated; transfer to a baking sheet. Coat all pieces. Bake chicken about 30 minutes until golden-brown and crispy. This recipe yields ?? servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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