Potato-crusted chicken with creole succotash

Yield: 4 servings

Measure Ingredient
2 \N 6-ounce chicken breast
\N \N Halves
\N \N Salt and pepper
2 tablespoons Dijon mustard
2 larges Idaho potatoes, peeled
2 tablespoons Oil
\N \N Creole Succotash:
1 teaspoon Oil
¼ cup Each, diced red and green
\N \N Bell peppers
¼ cup Diced onion
1 cup Corn kernels
1 cup Cooked lima beans
\N \N (preferably slightly
\N \N Creamy)
1½ tablespoon Minced garlic
1 cup Stock
1 tablespoon Butter
1 teaspoon Chopped fresh thyme

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

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