Try this Potato-Crusted Chicken with Creole Succotash recipe, or contribute your own.
Suggest a better descriptionESSENCE 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
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Serving Size: 1 Serving (2929g) | ||
Recipe Makes: 1 | ||
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Calories: 1887 | ||
Calories from Fat: 624 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.4g | 92 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 245.5mg | 76 % | |
Sodium 6826.5mg | 235 % | |
Potassium 5057.1mg | 133 % | |
Total Carbohydrate 220.7g | 65 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 197.4g | ||
Protein 104.5g | 149 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1887
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