This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go." -Erma Bombeck
Erma Bombeck is right. Sometimes spices spend so much time in your cabinet that they lose their punch, and this is particularly true with spicier seasonings. The first time I tested this recipe I used the Paul Prudhomme's Salt-Free Creole Seasoning that I've had in my kitchen for a couple of years, and it just wasn't tasting very spicy.
I thought about adding more of the seasoning and then realized that the spice itself probably needed to be replaced. A new bottle of the seasoning and using the same amount as before yielded the spice level I'd been looking for. If you have the opportunity to purchase smaller amounts of spices, especially if they are spices you don't use as frequently, do so. The flavor of your recipes will be so much better for it.
Servings: 4 | Serving size: 1 4-ounce filet chicken with coating
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes great leftovers for sandwiches or to top salads.
Serve with Red Potato Salad or Plain Mashed Potatoes (Low Sodium Version) as well as Pan Grilled Broccoli or Pan Grilled Asparagus or Zucchini with Sun Dried Tomatoes (Low Sodium Version)
Preheat oven to 400°F.
Place the chickpeas in a bowl with the olive oil and Creole seasoning.
Toss until well coated.
Spread in single layer on baking tray and roast for 25-30 minutes.
Stir occasionally and roast until they are brown and crunchy.
Remove and return to the bowl and add the salt.
Toss well to coat, then let cool.
Using a mini chopper or food processor, process the chickpeas until they are the consistency of very coarse cornmeal.
Add the salt to the mini chopper and pulse a couple of times to blend well. Spread the processed chickpeas on a dinner plate and set aside.
While the chickpeas are roasting, cut the chicken into 4 4-ounce filets.
Place each filet between two pieces of plastic wrap, lay them on the counter, and using a meat mallet or the back of a heavy saucepan, pound each filet lightly until they are about 3/4 inch thick.
In a bowl, whisk together the egg and milk.
Place a large skillet in the preheated oven.
Dredge the chicken in the egg mixture and then place the chicken on the plate with the chickpea coating. Turn and then sprinkle coating on top of the chicken filet until well coated. Repeat for all four pieces.
Place 2 teaspoons olive oil in the skillet and add the chicken filets.
Cook on one side for 5 minutes, then turn the filets over.
After turning the filets, add the second 2 teaspoons olive oil and swirl it around in the pan so that it gets under all of the filets.
Return the pan to the oven and cook for another 5 minutes.
Serving size: 1 4-ounce filet chicken with coating
Amount Per Serving
|Calories 297||Calories from Fat 91|
|% Daily Value|
|Total Fat 10g||18%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 6g||18%|
|Vitamin A 18%||Vitamin C 8%|
|Calcium 3%||Iron 16%|
|Vitamin K 7 mcg||Potassium 527 mg|