Paneed chicken is a dish made of chicken breasts that are pounded thin, breaded, and then fried or sautéed. This dish typically features a crunchy, herbed breadcrumb coating, providing a delightful contrast to the tender chicken inside, embodying both Italian and American culinary traditions. Here's how to make it at home.

Paneed Chicken

This versatile staple of New Orleans cuisine goes wonderfully with seafood, poultry and vegetables. Ripe tomatoes, the “Holy Trinity” of onion, bell peper and celery, Creole seasoning, spices and bay leaf are simmered for hours. Meat or poultry is added last and the finished dish is served with steamed rice.Shrimp (GF) $17Chicken (GF) $16 Vegetarian (V, GF) $13

Creole

Sometimes referred to as “Red Jambalaya,” this unique dish originated in the French Quarter.Spanish and French culinary influences bring life to this flavorful mix of rice, tomato, trinity, seasonings, chicken, shrimp and spicy Cajun sausage (GF)

Creole Combination Jambalaya

Chicken Breast dusted with herbed bread crumbs, lightly fried, and served with creamy Pasta Alfredo