Livin' It Up Law School Style

The First Year, They Scare You To Death;
The Second Year, They Work You To Death;
The Third Year, They Bore You To Death.

Glimpses into the oh-so-exciting life of a 3rd year student at LSU Law School

7/12/2006

Recipe: Creole Lemon Pepper Chicken

This is really versatile. You can do almost anything with the chicken once it's cooked. I've included a few suggestions, but there are many more things.

Creole Lemon Pepper Chicken



Ingredients:



- 2 boneless chicken breasts

- ½ cup Creole Seasoning OR ¼ Vidalia onion, chopped, with green and yellow bell pepper, chopped, and 1 tsp. minced garlic

- Lemon pepper

- Salt free Tony Cacheres seasoning (Lawrys works, too)

- Garlic powder

- Olive oil (or butter if you dont like olive oil, and want a thicker sauce)



Directions:



- Slice up the chicken breast into little bite-size squarish pieces about ½x ½

- Turn the stove on medium/medium high

- Pour enough olive oil to cover the bottom of the pan

- Put the chicken in the pan, and pour on the Creole Seasoning or Onion/Pepper/Garlic mix

- Keep stirring so nothing sticks to the pan, and sprinkle on the lemon pepper and garlic powder

- Once the outside of the chicken turns corpse-white, add the Tonys seasoning

- Keep stirring the mixture. The chicken will turn cooked, and the onion will turn a clear brown. Add as much lemon pepper and Tonys as youd like the more the better in my book. Keep adding it throughout, so some of it cooks in, but some of it's still obviously there.

Once the chicken is cooked through very well because salmonella sucks, its done and ready to serve.



Serving Suggestions:

- Straight out of the pan, you can pour it with its sauce over cooked pasta (fettuccine works well with this, as does rigatoni)

- You can place the chicken into a tortilla with feta, black olives, and spinach, and make a wrap

- You can slice fresh French bread, add lettuce, tomato, mustard, and medium cheddar cheese, and make a poboy

- You can refrigerate it, and add it to salads

- You can mince it up with ricotta cheese, stuff it into pasta shells, and melt parmagiana and mozzarella on top in the oven

4 Comments:

At 10:02 AM, Blogger Steve said...

That sounds really good. If you're not careful, you may make me want to try my hand at cooking again.

 
At 10:58 AM, Blogger LSULawChick said...

you should! cooking is FUN!

 
At 12:08 PM, Blogger Steve said...

No, dearest, cooking is work. EATING is fun.

 
At 2:39 PM, Blogger LSULawChick said...

I guess cooking for as many as you cook for it is work. I just love to do it though. the compliments are well worth the effort expended.

 

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