Ingredients Weight Measure
Quartered artichoke hearts, canned, chopped 10 pieces
Hearts of palm, canned, sliced 4 pieces
Tomato, small dice 1 ea.
Chives, fresh, chopped 1 Tbsp.
Basil, fresh, chopped 2 Tbsp.
Lemon juice 1 Tbsp.
Balsamic vinegar 2 Tbsp.
Cracked black pepper 1/2 tsp.


Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 5 oz.
TABASCO® brand Habanero Sauce 5 oz.
Chipotle peppers in adobe sauce 7 oz.
Red and green bell peppers, small dice 2 ea.
Water 2 cups
Gumbo filé 2 Tbsp.


Ingredients Weight Measure
Lemon pepper spice blend 1-1/2 Tbsp.
Garlic powder 1/3 cup
Onion powder 1/4 cup
Cumin, ground 1-1/2 Tbsp.
Corainder, ground 2-1/2 Tbsp.
Cayenne pepper 1-1/2 Tbsp.
Italian seasoning 4 Tbsp.
Cornmeal 3 cups
Milk 1-1/2 cups
Eggs, beaten 4 ea.
Chicken breasts, skinless, 6 oz. 12 ea.
Flour 1-1/2 cups
Frying oil as needed


  1. For Relish, combine all ingredients together and toss lightly. Cover and refrigerate until ready to use.
  2. For Sauce, in a saucepan, combine the sauces, peppers and water. Bring to a boil; then reduce to simmer. Cook until bell peppers are soft. Using a food processor, puree sauce. Return to heat. Add gumbo filé 1 Tbsp. at a time. Cook at a simmer until sauce is of medium-thick consistency. Reserve; keep warm.
  3. For Chicken, combine lemon pepper, garlic powder, onion powder, cumin, coriander, cayenne pepper, Italian seasoning and cormeal. Mix together well. Combine milk and eggs.
  4. Dredge chicken in flour, shaking off excess. Dip in the egg mixture and coat with the cornmeal mixture, pressing cornmeal onto chicken. Fry in oil to a golden brown. Transfer to a cookie sheet and bake in a 350°F oven until done.
  5. For Presentation, ladle equal amount of sauce on each plate and place chicken on top. Garnish chicken with equal amounts of relish.

Yield: 12 servings