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A Cooking Fool
Grilled Chicken Paillard
Posted By: The Fool Date: Saturday, January 28 2006, at 9:48 a.m.
In Response To: Creole Chicken Stew (The Fool)
This is a recipe from Emeril. A grilled lemon chickin recipe that's easy to make.
4 boneless chicken breasts
2 1/2 teaspoons lemon juice
black pepper
3 tablespoons oil
1 1/2 teaspoons salt
Creole seasoning
Preheat grill to high and clean. Brush with oil.
Pound chicken to 1/4 inch thickness. Refrigerate 5 minutes.
Combine lemon juice, oil, salt, and pepper. Make any adjustments as desired. Brush each breast with 3/4 teaspoons oil and dust lightly with Creole seasoning. Place on the grill seasoned side down and season the other side. Cook until chicken is done through on medium-low heat.
The Fool
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Messages In This Thread
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The Fool -- Saturday, January 28 2006, at 9:30 a.m.
- Creole Chicken Stew
The Fool -- Saturday, January 28 2006, at 9:42 a.m.
- Grilled Chicken Paillard
The Fool -- Saturday, January 28 2006, at 9:48 a.m.
- Creole Shrimp Cocktail Sauce
The Fool -- Saturday, January 28 2006, at 9:59 a.m.
- Creole Shrimp
The Fool -- Saturday, January 28 2006, at 10:07 a.m.
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The Fool -- Saturday, January 28 2006, at 10:25 a.m.
- Creole Steak
The Fool -- Saturday, January 28 2006, at 10:34 a.m.
- Creole/ Cajun Seasoning
The Fool -- Saturday, January 28 2006, at 10:42 a.m.
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The Fool -- Saturday, January 28 2006, at 10:50 a.m.
- Re: Creole Shrimp
The Fool -- Friday, February 17 2006, at 10:08 a.m.
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The Fool -- Sunday, November 15 2009, at 10:33 a.m.
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The Fool -- Tuesday, December 29 2009, at 2:04 p.m.
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End of Discussion
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