Baby it’s getting cold outside! But how about some nice southern food to warm you up!
Mustard Seared Chicken Breast with Pecan – Great Hill Blue Cheese Relish, Autumn Succotash & Bacon Brussels Sprouts
YIELD 4
1 TBSP Yellow Mustard Seed, Whole
1 TBSP Coriander, Whole
1TBSP Cumin Seed, Whole
1 TBSP Black Pepper, Whole
1 tsp Kosher Salt
4 LG Skin on, Boneless Chicken Breasts
¼ Cup Pecan Pieces
¼ Cup Great Hill Blue Cheese, or other mild blue cheese
¼ Cup Red Onion, minced
2 tsp Fresh Lemon Juice
1 TBSP Extra Virgin Olive Oil
½ Cup Pumpkin, small diced
½ Cup Parsnips, small diced
½ Cup Sweet Potato, small diced
½ Cup Macomber Turnips, or rutabaga, small diced
½ Cup Yellow or White Onion, small diced
4 Cup Brussels Sprouts, shaved
½ Cup Bacon, rendered & chopped
To Taste Salt & Pepper
For the Chicken
1. Crush / grind all spices separately, then combine to make the rub
2. Lightly coat chicken breasts in oil, rub with spice rub
3. Heat a saute pan over medium – high heat
4. Place chicken into hot pan skin side down
5. Sear for approximately 3 min, turn over and place into 375 degree oven for 15 min or until done depending on size
For the Succotash
1. Blanch all vegetables, except onions. After blanching allow to dry on paper towel to absorb excess water. Mix all blanched vegetables
2. Over high heat saute onions in a little oil until they start to caramelize
3. Add blanched vegetables to the onions and continue to cook over high heat
4. Season with salt & pepper to taste and cook until the mixture is hot and well mixed
For the Brussels Sprouts
1. In a hot saute pan with a little oil add shaved Brussels sprouts and quickly saute for approximately 2 min
2. Add bacon pieces and season with salt & pepper to taste
3. Continue to cook until the mixture is hot
For the Relish
1. Roast pecans slowly in an oven, lightly chop
2. Combine the pecans, red onions, parsley, olive oil and lemon juice in a small bowl.
3. Mix well to incorporate all ingredients
4. Season to taste with salt & pepper