| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | 6-ounce chicken breast halves | |
| Salt and pepper | ||
| 2 | tb | Dijon mustard |
| 2 | lg | Idaho potatoes; peeled |
| 2 | tb | Oil |
| 1 | ts | Oil |
| 1/4 | c | Each; diced red and green bell peppers |
| 1/4 | c | Diced onion |
| 1 | c | Corn kernels |
| 1 | c | Cooked lima beans; (preferably slightly creamy) |
| 1 1/2 | tb | Minced garlic |
| 1 | c | Stock |
| 1 | tb | Butter |
| 1 | ts | Chopped fresh thyme |
INSTRUCTIONS
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 <[email protected]> on Jan 9, 1998
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