Prosciutto Chicken and Succotash Stackers

  • Yield: 4 servings


1/2cup diced plum tomatoes
2tablespoons diced shallots
2tablespoons olive oil
-- Salt and freshly ground pepper
1/4cup olive oil
3medium red potatoes, blanched, cut into 1/4 inch pieces
4 1/2-- inch thick boneless chicken breasts
4-- thin slices proscuitto
4-- thin slices feta cheese
1teaspoon olive oil
1-- minced clove garlic
1/4cup each, diced red and green bell peppers
1/4cup diced onion
1/4cup diced celery
1/2cup white wine
1/2cup chicken bouillon
1cup whole kernel corn, frozen
1cup cooked baby lima beans, frozen
2tablespoons coarsely chopped pecans


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.