Potato-Crusted Chicken with Creole Succotash

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Potato-Crusted Chicken with Creole Succotash Ingredients

2 6-ounce chicken breast	1/4 c Diced onion
Salt and pepper	1 c Corn kernels
2 tb Dijon mustard	1 c Cooked lima beans;
2 lg Idaho potatoes; peeled	1 1/2 tb Minced garlic
2 tb Oil	1 c Stock
CREOLE SUCCOTASH	1 tb Butter
1 ts Oil	1 ts Chopped fresh thyme
1/4 c Each; diced red and green

Instructions for Potato-Crusted Chicken with Creole Succotash

ESSENCE OF EMERIL SHOW#EE91 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 Posted to EAT-L Digest by Jennie Craig on Jan 9, 1998

Main Ingredient: ChickenCuisine: Uncategorized