Yield: 4 servings
|2 \N||6-ounce chicken breast|
|\N \N||Salt and pepper|
|2 tablespoons||Dijon mustard|
|2 larges||Idaho potatoes, peeled|
|\N \N||Creole Succotash:|
|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|
|1½ tablespoon||Minced garlic|
|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