Recipe - Potato-Crusted Chicken With Creole Succotash

2 6ounce chicken breast
halves
Salt and pepper
2 tablespoon Dijon mustard
2 lg Idaho potatoes; peeled
2 tablespoon Oil

CREOLE SUCCOTASH
1 teaspoon Oil
One fourth cup Each; minced red and green
bell peppers
One fourth cup Diced onion
1 cup Corn kernels
1 cup Cooked lima beans;
(preferably slightly
creamy)
1 One half tablespoon Minced garlic
1 cup Stock
1 tablespoon Butter
1 teaspoon Chopped fresh thyme

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 4sided 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 EATL Digest by Jennie Craig jecraig@LANINC.COM on Jan 9,
1998