Chicken Cordon Blue From the kitchen of Emeril Lagasse

• 4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
• 8 thin slices of proscuitto
• 8 slices of Bethmale
• 1 cup flour
• 2 eggs, slightly beaten with 2 tablespoons milk
• 1 cup herb bread crumbs
• Essence, recipe follows
• 3 tablespoons olive oil
• 4 ounces julienned proscuitto
• 1 cup sweet peas
• Salt and black pepper
• 1 tablespoon butter
• 2 cups Mornay sauce, hot

Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop. Season the flour with Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Sauti for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken

Essence (Emeril's 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 leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

For more of Emeril's recipes, go to Emerils.com.