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Ingredients

• 4 boneless, skinless chicken breast, about 6 ounces each
• Plastic wrap
• Salt
• Freshly ground black pepper
• 8 tablespoons butter, softened
• 1/4 cup chopped chives
• 1 lemon, juiced
• 1 cup flour
• 2 eggs, beaten with 1 tablespoon water
• 2 cups fine dried bread crumbs
• Oil, for frying
• 1 pound fresh asparagus, roasted and hot
• 1 tablespoon chopped chives
• CREOLE SEASONING:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• WELSH RAREBIT SAUCE:
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 2/3 cup ale
• 10 ounces extra sharp cheddar cheese, grated
• 1 teaspoon English mustard
• 1 teaspoon Worcestershire sauce
• 2 to 3 drops hot sauce

Description

Chicken Kiev

Emerils