New Orleans Garlic Chicken

New Orleans Garlic Chicken

1 teaspoon Emeril's Original Essence
5 slices white bread, crumbled
4 cloves garlic
1 cup cilantro leaves
4 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts
1 cup flour
2 eggs, beaten
1 tablespoon fresh lime juice
1/4 cup white wine

In food processor combine garlic, cilantro and 1 tablespoon oil.  Process on high until pureed.  Set aside 1/2 mixture.  In processor add Original Essence and bread, process on high for 1 minute until well blended.  Dip chicken breasts first in flour, then eggs, then bread crumb mixture.  Heat remaining oil and saute chicken breast until browned, cooked through and reaches 160 degrees F.  Remove chicken from pan.  Add remaining cilantro mixture, lime juice and wine.  Deglaze pan and reduce mixture slightly.  Pour over chicken.  If desired serve with a dollop of sour cream.

Makes 4 servings.