Chicken and Red Peppers
Potato Crusted Chicken
Before asparagus disappears from the market, we wanted to share a new chicken recipe that we tried recently. The recipe was developed by restaurateur Emeril Lagasse and we found it to be a perfect spring-time entree. The chicken, which is topped with grated potatoes, is served over a bed of asparagus, red peppers and onion. We were a little apprehensive about the potatoes actually adhering to the chicken, but it worked just as described in the recipe.
Local peppers should be making an appearance soon, so we've included a second chicken recipe that also uses red peppers. This recipe is taken from Spur of the Moment Cook by Perla Meyers (William Morrow and Company, 1994). We have fixed this particular dish (with modifications) several times and like it best when served over couscous.
