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Cayenne Chicken Paillard 1 1/2 cups non fat buttermilk 3 teaspoons salt 1 1/2 teaspoons fresh cracked pepper 4 skinless boneless chicken breast 8 slices white bread 1 tablespoon dried sage 1/4 teaspoon cayenne 1 cup vegetable shortening In an airtight container, combine buttermilk, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Place a chicken breast half between two 12 inch squares of plasic wrap. Using a meat pounder, pound chicken until about 1/4 inch thick. Repeat with remaining breasts; place in buttermilk marinade. Chill 20 minutes. Place bread, remaining 1 1/2 teaspoons salt, 1 teaspoon black pepper, sage and cayenne pepper in the bowl of a food processor. Pulse until fine crumbs form, about 10 seconds. Transfer mixture to a shallow bowl. Remove a chicken breast half from buttermilk mixture, and shake off excess liquid. Dredge both sides of chicken in bread crumbs, and transfer to a plate. Repeat with the remaining chicken breasts. Line a baking sheet with a double thickness of paper towels. Heat shortening in a large non stick skillet over medium heat. When hot, carefully place two chicken breast halves in pan. Fry until bottoms are golden and cooked through, about 2 minutes. Transfer to prepared pan. Repeat with remaining chicken. Serve. |