Potato-crusted chicken with creole succotash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6-ounce chicken breast | |
| Halves | ||
| Salt and pepper | ||
| 2 | tablespoons | Dijon mustard |
| 2 | larges | Idaho potatoes, peeled |
| 2 | tablespoons | Oil |
| Creole Succotash: | ||
| 1 | teaspoon | Oil |
| ¼ | cup | Each, diced red and green |
| Bell peppers | ||
| ¼ | cup | Diced onion |
| 1 | cup | Corn kernels |
| 1 | cup | Cooked lima beans |
| (preferably slightly | ||
| Creamy) | ||
| 1½ | tablespoon | Minced garlic |
| 1 | cup | Stock |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Chopped fresh thyme |
Directions
Preheat oven to 375 degrees. Season chicken with salt and pepper.
Thoroughly coat with mustard on all sides. Onto a clean kitchen towel grate potatoes on large holes of 4-sided grater. Gather up towel and squeeze out liquid. Spread out towel, season potatoes with salt and pepper, and shape into 2 rectangles. Place potato rectangles on work surface, lay a chicken breast half on top of each and carefully fold potato around to form a packet, pressing firmly. Heat oil in a large nonstick pan and add chicken. Cook until first side is golden brown, shaking pan frequently to prevent sticking. Using a large spatula carefully flip chicken, sautJ until just golden and transfer to an oiled baking sheet; bake 10 to 12 minutes or until chicken is cooked through.
Prepare succotash: Heat oil in a sautJ pan. Add peppers, onion and corn kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3 minutes. Add stock, butter and thyme and cook 4 minutes.
Season with salt and pepper. To serve, spoon a generous portion of succotash onto each of 2 plates and top with chicken.
Yield: 2 servings
ESSENCE OF EMERIL SHOW#EE91