| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | 6-ounce chicken breast | |
| halves | ||
| Salt and pepper | ||
| 2 | T | Dijon mustard |
| 2 | Idaho potatoes, peeled | |
| 2 | T | Oil |
| 1 | t | 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 | T | Minced garlic |
| 1 | c | Stock |
| 1 | T | Butter |
| 1 | t | Chopped fresh thyme |
INSTRUCTIONS
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 <jecraig@LAN-INC.COM> on Jan 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1524
Calories From Fat: 600
Total Fat: 67.7g
Cholesterol: 338mg
Sodium: 3134.7mg
Potassium: 2324.8mg
Carbohydrates: 98.6g
Fiber: 17.9g
Sugar: 16.6g
Protein: 132.4g