Oven "Fried" Chicken with Summer Succotash and Grilled Sweet Potatoes

Total Time:
51 min
15 min
36 min

4 servings

  • For the chicken:
  • 1/2 cup Dijon mustard
  • 1/4 cup chopped parsley leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh oregano leaves
  • 1 teaspoon Essence, recipe follows
  • Salt and pepper
  • 4 (6 to 8-ounce) chicken breasts, boneless and skinless
  • 2 cups panko (Japanese bread crumbs)
  • For the succotash:
  • 1 tablespoon olive oil
  • 1/2 pound small okra, sliced crosswise
  • 3 ears fresh corn, shucked and kernels removed from the cob
  • 1/2 pound fresh or frozen, defrosted lima beans (blanched until tender, if fresh)
  • 1/2 pint small cherry tomatoes, halved
  • 1 tablespoon butter
  • 2 teaspoons chopped fresh oregano leaves
  • For the sweet potatoes:
  • 2 large sweet potatoes, preferably long, thin potatoes
  • Olive oil
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
For the sweet potatoes:
  • Preheat the oven to 350 degrees F.

  • Combine the mustard, parsley, garlic, thyme, oregano, Essence, and salt and pepper. Coat the chicken breasts in the mustard mixture. Place the panko in a plastic resealable food storage bag and add the coated chicken. Seal the bag and shake to coat. Place the chicken breasts on a lined baking sheet and bake for 18 to 20 minutes, or until chicken is cooked through and an instant-read thermometer inserted registers 165 degrees F.

  • Using a medium saute pan, heat the olive oil over medium-high heat, add the sliced okra. Cook the okra for 2 to 3 minutes until golden brown, tender and no longer slimy. Add the corn, lima beans, tomatoes, butter, and oregano and cook, tossing gently, until the vegetables are just tender, 3 to 4 minutes. Season with salt and pepper, to taste.

  • Preheat a nonstick grill pan. Peel the sweet potatoes and slice crosswise into 1/3-inch slices. Lightly brush the slices with olive oil and place into the hot pan. Cook for 5 to 7 minutes on each side, or until nicely marked by the grill and tender.

  • When all of the components are ready, serve each guest a chicken breast, some of the succotash and a few slices of the sweet potato.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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    Recipe courtesy of Food Network Kitchen