One 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 mug grated Parmesan cheese
- Two tablespoons chopped fresh cilantro
- 2 cups Cascadian Farm® organic frozen sweet corn (through 16-oz bag), thawed
One and a half bag (10 ounce) Cascadian Farm® organic frozen shelled edamame, thawed
- One and a half tsp ground cumin
- Fresh cilantro sprigs, in the event that desired
How to make Breaded Chicken with Edamame Succotash
- In small bowl, mix 1/2 mug from the salsa, the marmalade as well as Four tbsps of the lime juice; season along with salt and spice up. Pour into large resealable food-storage plastic material bag. Add chicken; close off bag. Change bag several times in order to layer chicken. Refrigerate Half an hour.
- Heat stove to 375ºF. Within an additional big resealable food-storage plastic material tote, mix bread crumbs, cheese and chopped cilantro. Remove 1 chicken breasts at a time from marinade; get rid of extra marinade. Place in tote of bread crumbs; seal bag as well as tremble in order to layer with crumb mixture. Place chicken upon nonstick cookie linen. Discard any kind of leftover gravy as well as crumb mixture.
- Bake uncovered Twenty to Twenty five minutes, switching once, till juice of chicken is clear when center of thickest component is cut (170°F). Meanwhile, in 2-quart soup pot, location hammer toe and edamame; add enough drinking water to just cover vegetables. Heat to cooking over medium-high heat. Reduce warmth to medium-low; cook uncovered 5 to 6 minutes or just until edamame is actually sensitive. Drain; mix in leftover 3/4 cup salsa, the actual cumin and leftover tbs lime juice. Period in order to taste along with salt and pepper. Cook more than medium-low heat One to three minutes, mixing occasionally, till completely warmed.
- Serve chicken with succotash; take with cilantro sprigs.
Breaded Chicken with Edamame Succotash is ready to serve.
Prep Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings