ADVERTISEMENT
- Real Recipes from Real People -

ISO: Fat Tuesday's Bourbon Street Chicken

Misc.
Years ago Fat Tuesday's used to have a Bourbon Street Chicken dish for lunch that was incredible. A spick pan fried(i think) breast and the best spicy cheese sauce on top served over rice...any help on this? I've been craving it for 10 years!
MsgID: 0055397
Shared by: JR, ATL
In reply to: ISO: Request receipe for Bourbon Street Chick
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon-Sour Cream Pie with Meringue (1960's)
  • LEMON-SOUR CREAM PIE 1 cup sugar 3 tablespoons cornstarch dash salt 1 cup milk 3 slightly beaten egg yolks 4 tablespoons butter or margarine 1 teaspoon shredded lemon peel 1/4 cup lemon juice 1 cup sour crea...
  • Tomato Kraut with Wieners (Hot Dogs)
  • Thank you!! I had forgotten that I posted this, and the recipe you found looks similar to what I remembered. My mom actually found her recipe and sent it to me since I posted this. Here it is: TOMATO KRAUT WITH WIENERS...
  • Buttons and Bowknots (Bisquick, 1956)
  • BUTTONS AND BOWKNOTS "Like doughnuts but you twist them and bake them - the holes, too." 2 cups Bisquick 2 tbsp. plus 1/2 cup sugar, divided use 1 tsp. ground nutmeg 1/8 tsp. ground cinnamon 2/3 cup light cream or to...
  • Antipasto Pasta Salad with Garlic-Basil Dressing
  • ANTIPASTO PASTA SALAD FOR THE SALAD: 5 cups cold cooked pasta twists 2 jars artichoke hearts packed in oil, quartered 1 cup pitted ripe olives (small size) 1 cup cherry tomatoes, quartered 1/4 lb fresh mushrooms, sl...
  • Chicken in Basil Cream
  • CHICKEN IN BASIL CREAM 1/4 cup milk 1/4 cup dry bread crumbs 4 boneless skinless chicken breast halves 3 tablespoons butter or margarine 1/2 cup chicken broth 1 cup heavy cream 1 (4-ounce) jar sliced pimientos, draine...
ADVERTISEMENT
  • Slow Grilled Ham
  • SLOW GRILLED HAM Use a bone in or out, cured or uncured ham. Make several slits in the ham and put whole slices of clove in slits to your taste preference. Mix together in a 9x11-inch cake pan: 1/2 to 3/4 2 liter A&...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Fat Tuesday's Bourbon Street Chicken
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!