JACK'S SOUTHERN BAKED CHICKEN WITH SWEET AND SASSY SWEET POTATOES

Courtesy of Chef Jack McDavid

Black Eye Pea Soup

- 1 pound of Smoked Pork
- 1 onion, peeled, diced
- 2 celery stalks, washed, diced
- 4 carrots, peeled, diced
- 2 cups of pork stock
- 2 ½ cups of black eye peas, dried (not canned)
- salt and pepper to taste
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Jack’s Southern Baked Chicken

- 4 chicken breast, skinless and boneless
  pounded to ½ inch thickness
- 8 oz. diced Smithfield Country Ham
- ½ cup of melted butter
- 2 T of Tabasco
- 1 cup of seasoned breadcrumbs
- Mix ham and breadcrumbs together evenly
- Mix Tabasco and butter together
- Dip Chicken in butter mixture and coat evenly
- Then dip chicken into breadcrumb mixture and coat evenly
- Place in non-stick pan and bake at 400 degrees for 30 minutes
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Jack’s Firehouse Sweet and Sassy Sweet Potatoes


- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, peeled and diced
- 3 T of Peanut Oil
- 2 Heaping T of Brown Sugar
- 2 T fresh jalapenos, diced small
- 2 T of salt
- 1 t of minced garlic
- 1 dried chipotle pepper, diced small
- ½ t of black pepper
- 1 t of fresh sage

Coat Sweet Potatoes with oil
Sprinkle everything else over top evenly
Bake in non-stick pan in 400 degree oven for 30 minutes
 

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