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Oven Fried Chicken with Summer Succotash and Grilled Sweet Potatoes (Emeril Lagasse) Recipe

Oven Fried Chicken with Summer Succotash and Grilled Sweet Potatoes (Emeril Lagasse) Recipe

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Oven Fried Chicken with Summer Succotash and Grilled Sweet Potatoes (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup dijon mustard
1/4 cup chopped parsley leaves
2 tsp minced garlic
2 tsp chopped fresh thyme leaves
2 tsp chopped fresh oregano leaves
1 tsp essence , recipe follows
salt and pepper
4 (6 to 8-oz) chicken breasts, boneless and skinless
2 cups panko ( japanese bread crumbs)
1 tbsp olive oil
1/2 lb small okra , sliced crosswise
3 ears fresh corn, shucked and kernels removed from the cob
1/2 lb fresh or frozen, defrosted lima beans (blanched until tender, if fresh)
1/2 pint small cherry tomatoes, halved
1 tbsp butter
2 tsp chopped fresh oregano leaves
2 large sweet potatoes, preferably long, thin potatoes
olive oil
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	438.61 Kcal (1836 kJ)
Calories from fat	131.7 Kcal
		% Daily Value*
Total Fat	14.63g	23%
Cholesterol	41.09mg	14%
Sodium	4455.05mg	186%
Potassium	1071.32mg	23%
Total Carbs	61.04g	20%
Sugars	6.67g	27%
Dietary Fiber	12.05g	48%
Protein	23.08g	46%
Vitamin C	28.7mg	48%
Vitamin A	0.8mg	27%
Iron	7mg	39%
Calcium	171.4mg	17%

Amount Per 100 g
Calories	99.19 Kcal (415 kJ)
Calories from fat	29.78 Kcal
		% Daily Value*
Total Fat	3.31g	23%
Cholesterol	9.29mg	14%
Sodium	1007.48mg	186%
Potassium	242.27mg	23%
Total Carbs	13.8g	20%
Sugars	1.51g	27%
Dietary Fiber	2.73g	48%
Protein	5.22g	46%
Vitamin C	6.5mg	48%
Vitamin A	0.2mg	27%
Iron	1.6mg	39%
Calcium	38.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.