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Cucumber Chicken
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Description
Spicy-hot chicken breasts, paired with a cool-and-refreshing cucumber sauce. Super easy to put together!
Ingredients
- FOR THE CHICKEN:
- 6 whole Boneless, Skinless Chicken Breasts
- Oil, Enough To Cover The Bottom Of Your Skillet, For Frying
- Emeril's Essence, To Taste
- FOR THE SAUCE:
- 1 whole Cucumber (peeled, Seeded, And Diced Small)
- ⅔ cups (Real) Mayonnaise
- 2 Tablespoons Fresh Chopped Rosemary
- Salt And Pepper, to taste
Preparation
Rinse the chicken, and pat it dry.
Heat 1/4 inch of oil over medium heat in a heavy skillet.
Season one side of the chicken with Emeril’s Essence (or seasoned-salt mixed with cayenne pepper if you prefer) and place chicken seasoned-side-down in the (hot) skillet. While cooking the first side, season the top of the meat with Emeril’s Essense (or your seasoned salt mixture). Cook until well-browned on the bottom, then turn over the chicken and cook the second side until browned and cooked-through (juices should run clear).
While the chicken is cooking, mix the diced cucumber, mayonnaise, rosemary, salt and pepper in a bowl. Taste and adjust seasonings as desired.
When done, remove the chicken from the skillet onto a paper towel-lined plate. Serve the chicken topped with the cucumber sauce.
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