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Potato Crusted Chicken With Creole Succotash

  • Yield: 2 servings


  • 2 (6-ounce) chicken breast halves
  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 2 large Idaho potatoes, peeled
  • 2 tablespoons oil
  • Creole Succotash:
  • 1 teaspoon oil
  • 1/4 cup each, diced red and green bell peppers
  • 1/4 cup diced onion
  • 1 cup corn kernels
  • 1 cup cooked lima beans (preferably slightly creamy)
  • 1 1/2 tablespoons minced garlic
  • 1 cup stock
  • 1 tablespoon butter
  • 1 teaspoon chopped fresh thyme


  • 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 4-sided 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, ensuring that there is an even layer of potato surrounding the breast half. 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, sautÈ 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 sautÈ 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.