Featured Recipe: Maple Pecan Chicken with Hot Pepper Succotash
Copyright Linda Gassenheimer
Doctor up roasted or rotisserie chicken breasts with a maple syrup glaze and add broken pecans for extra flavor and crunch. Maple syrup gives a sweet glaze over the cooked chicken breasts which take only 3 minutes to warm through.
Hot Pepper Succotash is a spicy, quick version of this American staple. Succotash is a dish the American Indians made from the corn and beans they grew side by side in their fields. When they harvested the patch, they cooked the vegetables together and called it succotash, their word for “hodgepodge.” It was really a meal in itself made with ham or other meat as well as vegetables. They made it from fresh vegetables in the summer and dried ones in the winter.
MAPLE PECAN CHICKEN
2 tablespoons maple syrup
1 tablespoon canola oil
Vegetable oil spray
3/4 pound cooked or rotisserie boneless, skinless chicken breast
Salt and freshly ground black pepper
2 tablespoons chopped unsalted pecans
Mix maple syrup and canola oil together. Heat a nonstick skillet, just big enough to hold chicken in one layer, over medium-high heat. Spray with olive oil spray and add chicken, cover with a lid. Saute 2 minutes. Turn and sauté, covered, 1 minute. Remove skillet from heat and pour maple syrup mixture over chicken. Turn chicken over in the sauce and place on two dinner plates. Pour remaining sauce over chicken. Sprinkle pecans on top. Makes 2 servings.
HOT PEPPER SUCCOTASH
2 tablespoons hot pepper jelly
1 cup frozen corn kernels
1 cup frozen lima beans
Place all ingredients in a microwave-safe bowl. Cover with a plate or plastic wrap. Microwave on high 2 minutes. Toss well. Makes 2 servings.
Stove-top method: Place hot pepper jelly, corn and lima beans in a skillet over medium-high heat. Saute 3 minutes. The vegetables only need to be warmed through. Makes 2 servings.
Nutrition InformationMAPLE PECAN CHICKEN:Per serving: 390 calories (36 percent from fat), 15.6 g fat (1.8 g saturated, 8.7 g monounsaturated), 112 mg cholesterol, 46.5 g protein, 14.8 g carbohydrates, 0.7 g fiber, 130 mg sodium. HOT PEPPER SUCCOTASH:Per serving: 227 calories (5 percent from fat), 1.3 g fat (0.2 g saturated, 0.3 g monounsaturated), no cholesterol, 8.7 g protein, 48.4 g carbohydrates, 7.1 g fiber, 59 mg sodium.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound cooked or rotisserie boneless, skinless chicken breast, 1 small bottle maple syrup, 1 small package unsalted broken pecans, 1 jar hot pepper jelly, 1 small package frozen corn kernels and 1 small package frozen lima beans.
Staples: Vegetable oil spray, canola oil, salt and black peppercorns.
- Any type of boneless cooked chicken can be used including chicken strips, or heat up leftover chicken or turkey.
- Walnuts or pistachios can be substituted for pecans.
- Place succotash in microwave.
- While succotash cooks, make chicken dish.