Potato Crusted Chicken (from Essence of Emeril)...
#5832 - 04/11/03 05:47 PM
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SharonMello
Reged: 01/22/03
Posts: 996
Loc: Groveland, CA
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Hi - just found this recipe I had printed out from www.foodtv.com:
POTATO-CRUSTED CHICKEN
2 - 6 oz. chicken breast halves, skinnned
s&p
2 tbsp dijon mustard
2 lg idaho potatoes
cooking oil spray
Preheat oven to 375. Season chicken w/s&p. 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 s&p 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 non stick pan sprayed with cooking spray and add chicken. Cook until first side is goldenn brown, staking pan frequently to prevent sticking. Using a lg spatula, carefully flip chicken over, saute until just golden and transfer to a baking sheet sprayed with cooking oil spray. Bake 10-12 minutes or until chickenn is cooked through.
Yield - 2 servings.
Happy cooking!
Sharon
"Chocolate"...that is all!
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Sharon
"Anything Chocolate"...that is all!
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Sharon - this sounds so good! I'm surprised Emeril made something that's IBS safe! Where's the pork fat? LOL
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Mags - I was wondering where you were? Thought you went into hibernation!!!!
Yeh, I know what you mean about the fat. I revised it a little--he wanted to fry it in about 2 tbsp of oil but I nixed it. I think the spray will work out fine in a nonstick pan, don't you?
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Absolutely! But there's only one way to find out for sure. I guess someone's going to have to break down and try making it. Alright, you've twisted my arm! 
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Mags - oh, great!!! I probably won't get around to it until next week. I finally got everything (almost) in the office done so now I won't feel so pressured. Still gotta keep up with the weeding outside--it keeps on raining so the weeds keep on growing. So many weeds...so little time!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Well. . .I tried it.
 We're not a dijon family so I tried a honey mustard sauce.
 The potato wouldn't hold together at all
Potato seemed really crunchy when finished - it wasn't cooked (yet I baked it for 40 instead of 20 - can't be too careful with chicken)
My husband thought it was 'ok' which isn't even a one thumbs up in his books. I just plain didn't like it.
 The concept is interesting and I'm going to try and alter the recipe enough so that it suits our taste buds. Maybe rosemary chicken? Hmmm...cajun...  this will take some work!!!
 I love a challenge
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I made it last night also.
We also thought it was okay. I didn't really like the mustard flavor, but I typically like mustard--just not in this dish.
It came out really pretty though. The potato was golden, but the chicken juices made it soggy on the inside.
My boyfriend did have a great idea for getting the potato wrapped around the chicken. (He does come in handy sometimes..LOL) We made the rectangle on wax paper, then rolled it with that, kind of like a jellyroll. Then, I scooped it up underneath through the wax paper, then flipped in into the pan.
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soggy potatoes really don't do it for me either! Especially when they look like they're gonna be nice and crispy! 
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Sharon
"Anything Chocolate"...that is all!
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