Photo: Oven "Fried" Chicken with Summer Succotash and Grilled Sweet Potatoes Recipe
Ingredients
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
Directions
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):
- 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
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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By Tena in Angelin...
Angelino Height...
on September 01, 2009
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Actually, Emeril's recipe works well , even on the grill. You must remember to let the chicken sit and dry out for awhile before coating it with Panko. In addition,If you want this crispy....spray the Panko crumbs with a light spray of Pam before cooking!! This light spray crisps up the coating nicely...without loads of calories.
I love this recipe!!
By evangoldfarb_11...
Palm Springs, CA
on October 14, 2008
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I love Emril- I have his cookbooks and use his receipes a lot and they have all turned out beautifully- except this one.
Here are the downsides to this oven fried chicken receipe-
First, if you try to bake a large bonless skinless chicken breast, at 20 minutes it's raw. It's about a 45 minute cook time.
Secondly, you cannot bake with Panko- it's got to be pan sauteed.
Save yourself by not making this dish- it was probably the worst dish I've ever made using an Emril receipe.
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