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Breaded Chicken with Edamame Succotash

(2)
  0 reviews
  • 30 min prep time
  • 1 hr 15 min total time
  • 12 ingredients
  • 6 servings
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Tender baked chicken gets a kick from a salsa-spiked succotash.

Bake-Off® Contest 42, 2006
Rebecca Saulsbury
Lakeland, Florida

Ingredients

1 1/4
cups Muir Glen™ organic medium chipotle salsa
1/4
cup orange marmalade
5
tablespoons lime juice
Salt and pepper, if desired
6
boneless skinless chicken breasts (1 3/4 lb)
3/4
cup Progresso™ garlic herb bread crumbs
1/4
cup grated Parmesan cheese
2
tablespoons chopped fresh cilantro
2
cups Cascadian Farm® organic frozen sweet corn (from 16-oz bag), thawed
1
bag (10 oz) Cascadian Farm® organic frozen shelled edamame, thawed
1
teaspoon ground cumin
Fresh cilantro sprigs, if desired

Steps

  • 1 In small bowl, mix 1/2 cup of the salsa, the marmalade and 4 tablespoons of the lime juice; season with salt and pepper. Pour into large resealable food-storage plastic bag. Add chicken; seal bag. Turn bag several times to coat chicken. Refrigerate 30 minutes.
  • 2 Heat oven to 375ºF. In another large resealable food-storage plastic bag, mix bread crumbs, cheese and chopped cilantro. Remove 1 chicken breast at a time from marinade; shake off excess marinade. Place in bag of bread crumbs; seal bag and shake to coat with crumb mixture. Place chicken on nonstick cookie sheet. Discard any remaining marinade and crumb mixture.
  • 3 Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in 2-quart saucepan, place corn and edamame; add enough water to just cover vegetables. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 5 to 6 minutes or just until edamame is tender. Drain; stir in remaining 3/4 cup salsa, the cumin and remaining tablespoon lime juice. Season to taste with salt and pepper. Cook over medium-low heat 1 to 3 minutes, stirring occasionally, until thoroughly heated.
  • 4 Serve chicken with succotash; garnish with cilantro sprigs.
  • 1 In small bowl, mix 1/2 cup of the salsa, the marmalade and 4 tablespoons of the lime juice; season with salt and pepper. Pour into large resealable food-storage plastic bag. Add chicken; seal bag. Turn bag several times to coat chicken. Refrigerate 30 minutes.
  • 2 Heat oven to 375ºF. In another large resealable food-storage plastic bag, mix bread crumbs, cheese and chopped cilantro. Remove 1 chicken breast at a time from marinade; shake off excess marinade. Place in bag of bread crumbs; seal bag and shake to coat with crumb mixture. Place chicken on nonstick cookie sheet. Discard any remaining marinade and crumb mixture.
  • 3 Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in 2-quart saucepan, place corn and edamame; add enough water to just cover vegetables. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 5 to 6 minutes or just until edamame is tender. Drain; stir in remaining 3/4 cup salsa, the cumin and remaining tablespoon lime juice. Season to taste with salt and pepper. Cook over medium-low heat 1 to 3 minutes, stirring occasionally, until thoroughly heated.
  • 4 Serve chicken with succotash; garnish with cilantro sprigs.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
85mg
28%
Sodium
660mg
27%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
15%
Sugars
7g
7%
Protein
40g
40%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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