Monday, November 15, 2004

I'm reading this book, its a detective story where the amatur sleuth is a caterer of all things. Throughout the book, when the character isn't looking for clues to the murder, she's making stuff up in her kitchen and she supplies the recipes in the storyline! She had this one dish that was potato encrusted monkfish...since I'm allergic to seafood, I usually don't prepare I adapted the concept to bonless chicken breast. I remember reading the recipe, but I didn't follow it, and ended up making my own recipe up. Here it is...I think it needs tweaking here and there, but the crew raved, said it was the best chickenbreast recipe they had eaten. Go figure!

Potato Encrusted Chicken Breast with Sauteed Fresh Vegetables
Four washed and trimmed boneless skinless chicken breasts
3-4 cups of grated raw potato (i used purple potatos since its what I had at hand) dried
three eggs
two cloves fresh garlic or shallots
pinch of cayanne
ground sea salt
vegetable oil for frying
Add the garlic or shallots to your grated raw potato
wisk the eggs cayanne, salt and pepper together to make an egg dip.
salt and pepper the chicken breast, dip in the egg mixture and then roll in the potato to fully cover. (you may have to pat down the potato to make it stick)
Place chicken breast in hot oil and sear each side on high for 1 minute. Turn heat to medium and cover, allowing the potato to brown and get crunchy. About 5- 7 minutes a side. Drain on paper towels and serve with:
Fresh vegetables sauteed with butter and leeks.
broccoli crowns
baby carrots
sugar snap peas
heat up butter and add fresh vegetables except peas and leeks
sautee with salt and pepper for five minutes
add sugar snap peas and the leeks
sautee for another five mintutes and serve.

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