OVEN FRIED CHICKEN WITH SUMMER SUCCOTASH AND GRILLED SWEET POTATOES

By á-14060

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
• 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

Preparation

Step 1

Preheat 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 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 sauté pan, heat the olive oil over medium high heat, add the sliced okra. Cooke 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.

EMERIL LAGASSE