You are here: Home » Recipes » Prosciutto Chicken and Succotash Stackers Prosciutto Chicken and Succotash Stackers Yield 4 servings PrintEmail Ingredients TOMATO VINAIGRETTE:1/2 cup diced plum tomatoes2 tablespoons diced shallots2 tablespoons olive oil -- Salt and freshly ground pepper1/4 cup olive oil3 medium red potatoes, blanched, cut into 1/4 inch pieces4 1/2 -- inch thick boneless chicken breasts4 -- thin slices proscuitto4 -- thin slices feta cheeseSUCCOTASH:1 teaspoon olive oil1 -- minced clove garlic1/4 cup each, diced red and green bell peppers1/4 cup diced onion1/4 cup diced celery1/2 cup white wine1/2 cup chicken bouillon1 cup whole kernel corn, frozen1 cup cooked baby lima beans, frozen2 tablespoons coarsely chopped pecans Instructions VINAIGRETTE: In a small bowl, combine the tomatoes, shallots, olive oil and seasonings. Set aside. Heat the oil for frying in a saute pan. Fry potatoes, carefully turning as needed for even browning. Remove from pan and drain on paper towels. Meanwhile, season the chicken and bake or grill until slightly browned. Warm proscuitto in oven. Begin succotash: In separate saute pan cook garlic, peppers, onion and celery until soft. Add white wine and chicken bouillon stirring to blend. Add corn and lima beans. Cook on low heat for about 15 minutes or until vegetables are tender. Add chopped pecans. Stir and remove from heat. Place sucotash on individual serving dishes. On top place one potato slice, then chicken, then proscuitto, then cheese. Then top with another slice of potato Drizzle the chicken combination with the tomato vinaigrette. Makes 4 servings.