| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 4 | lg | Boneless; skinless chicken |
| 8 | ts | Dijon-style mustard |
| 1 | c | Finely ground pecans* |
| 1 | c | Fresh bread crumbs** |
| 2 | tb | Vegetable oil |
| 2 | lb | Sweet potatoes; peeled and cut into 1-inch dice |
| 2 | tb | Butter |
| 3/4 | c | Plain low-fat yogurt |
| Salt and freshly ground black pepper | ||
| 1/2 | c | Finely diced banana |
| 1/2 | c | Finely diced red bell pepper |
| 1/2 | c | Finely diced yellow bell pepper |
| 1 | tb | Chopped fresh cilantro |
| 1 | tb | Minced jalapeño pepper; (1 to 2) |
| Juice of 1 lime |
INSTRUCTIONS
* To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty. ** To make the bread crumbs tear 4 slices of packaged white bread and pulse them in a food processor until crumbed. 1.TO COOK THE CHICKEN: Preheat the oven to 375° F. Brush each side of the chicken with 1 teaspoon of mustard. Combine the pecans and bread crumbs and press this mixture onto both sides of the chicken. In a 10-inch skillet, heat the vegetable oil and sauté for 1 minute on each side. Transfer the chicken to a baking pan and bake for 30 minutes or until done. 2.TO MAKE THE SWEET POTATO PUREE: While the chicken is cooking, boil the sweet potatoes, in water to cover for about 20 minutes or until tender. Drain the sweet potatoes and mash them together with the butter and yogurt. Season with salt and pepper to taste. 3.TO MAKE THE SALSA: Combine the banana with the red and yellow peppers, cilantro, jalapeño pepper, lime juice, and salt and pepper to taste. 4.TO SERVE THE CHICKEN: Mound the sweet potatoes in the center of each plate, place the chicken on the potatoes and garnish with the salsa. NOTES : From: Origins with Burt Wolf Posted to recipelu-digest Volume 01 Number 161 by Aquasea221@aol.com on Oct 25, 1997
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