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Breaded Chicken with Edamame Succotash

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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
Cholesterol: 85mg; 28%
Sodium: 660mg; 27%
Total Carbohydrate: 29g; 10%
Dietary Fiber 4g 15% Sugars 7g
Protein: 40g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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