2 tablespoons vegetable oil
1 tablespoon crushed mustard seeds
5 skinless, boneless chicken breast halves
6 densely cooked pepper collards
1 acorn squash with no stem ends
4 garlic cloves, cut into wedges
1 onion, peeled and sliced
3 small potato chunks
salt to taste
1 teaspoon olive oil
1/2 teaspoon paprika
1/2 teaspoon black mustard
Heat oil in a large skillet over medium heat. Stir the crushed mustard seeds and sliced chicken into the skillet, and saute for 2 minutes.
Reduce heat to low and cook, stirring and stirring, for 1 minute. Cover the pan, cool enough to be completely covered, and cook 45 to 50 minutes, uncovered.
When the chicken is cool, place it into individual pieces, and transfer to a heatproof large resealable plastic bag. Remove each breast piece, spoon half of the chicken mixture into the developed cavity, and screw on the fingers. Transfer the breasts onto plastic plates and refrigerate for 30 minutes.
To make the sauce: Heat olive oil in a medium saucepan. Stir in the paprika, mustard, and black mustard, reduce heat, and simmer over medium heat until just emulsified.
Meanwhile, gently unfurl a portion of the chicken holding sheath so it can be represented. It may need to be moved around.
Stir chicken into the sauce mixture. Season with salt and stir in remaining olive oil. Serve seasoned with paprika and black mustard sauce.
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