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Ingredientes
- 4 lrg Boneless, skinless chicken
- 8 tsp Dijon-style mustard
- 1 c. Finely grnd pecans*
- 1 c. Fresh bread crumbs**
- 2 Tbsp. Vegetable oil
- 2 lb Sweet potatoes, peeled and cut into 1-inch dice
- 2 Tbsp. Butter
- 3/4 c. Plain low-fat yogurt
- Â Â Salt and freshly grnd black pepper
- 1/2 c. Finely diced banana
- 1/2 c. Finely diced red bell pepper
- 1/2 c. Finely diced yellow bell pepper
- 1 Tbsp. Minced fresh cilantro
- 1 Tbsp. Chopped jalapeno pepper, (1 to 2)
- Â Â Juice of 1 lime
Direcciones
- Aaa* To grind the nuts, put them in a food processor and pulse them till finely grnd; don't overdo this step or possibly the nuts will turn oily and pasty.
- ** To make the bread crumbs tear 4 slices of packaged white bread and pulse them in a food processor till crumbed.
- 1.TO COOK THE CHICKEN: Preheat the oven to 375 F. Brush each side of the chicken with 1 tsp. of mustard. Combine the pecans and bread crumbs and press this mix onto both sides of the chicken. In a 10-inch skillet, heat the vegetable oil and saute/fry for 1 minute on each side. Transfer the chicken to a baking pan and bake for 30 min or possibly till done.
- 2.TO MAKE THE SWEET POTATO PUREE: While the chicken is cooking, boil the sweet potatoes, in water to cover for about 20 min or possibly till tender.
- Drain the sweet potatoes and mash them together with the butter and yogurt.
- Season with salt and pepper to taste.
- 3.TO MAKE THE SALSA: Combine the banana with the red and yellow peppers, cilantro, jalapeno pepper, lime juice, and salt and pepper to taste.
- 4.TO SERVE THE CHICKEN: Mound the sweet potatoes in the center of each plate, place the chicken on the potatoes and garnish with the salsa.
- NOTES :
