Oven Fried Chicken with Summer Succotash and Grilled Sweet Potatoes

• 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)
• 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
• 2 large sweet potatoes, preferably long, thin potatoes
• Olive oil
• 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

1. Preheat the oven to 350 degrees F.
2. Combine the mustard, parsley, garlic, thyme, oregano, Essence, and salt and pepper.
3. Coat the chicken breasts in the mustard mixture.
4. Place the panko in a plastic resealable food storage bag and add the coated chicken.
5. Seal the bag and shake to coat.
6. 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.
7. Using a medium saute pan, heat the olive oil over medium-high heat, add the sliced okra.
8. Cook the okra for 2 to 3 minutes until golden brown, tender and no longer slimy.
9. Add the corn, lima beans, tomatoes, butter, and oregano and cook, tossing gently, until the vegetables are just tender, 3 to 4 minutes.
10. Season with salt and pepper, to taste.
11. Preheat a nonstick grill pan.
12. Peel the sweet potatoes and slice crosswise into 1/3-inch slices.
13. Lightly brush the slices with olive oil and place into the hot pan.
14. Cook for 5 to 7 minutes on each side, or until nicely marked by the grill and tender.
15. 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.
16. Combine all ingredients thoroughly.
17. Yield: 2/3 cup
18. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

dijon mustard, parsley leaves, garlic, thyme, oregano, salt, chicken breasts, olive oil, okra, corn, beans, cherry tomatoes, butter, oregano, sweet potatoes, olive oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oven-fried-chicken-with-summer-succotash-and-grilled-sweet-potatoes-recipe.html (may not work)