Cooking Chicken for Fun and Profit

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While chicken cooks, in medium skillet over medium-high heat, place 2 tablespoons cooking oil. Peel plantains and cut in 1/2-inch-thick slices. Fry in hot oil about 1 1/2 minutes per side, pushing down with back of spatula to flatten. When browned, remove from pan and drain on paper towels. Cut each slice into quarters, leaving a few whole for garnish.

Heat remaining 2 tablespoons oil in skillet. Add green onions and cook until soft. Stir in cooked rice, pineapple and soy sauce. Add chopped mint and cut plantains.

Place rice and chicken on serving dish, top with reserved fried plantains. Pour some of Lime-Coconut Sauce over top and pass remainder in small bowl. Garnish with lime slices, toasted coconut, red peppers and mint sprigs. Yields 4 servings.

Lime-Coconut Sauce

In small saucepan, place 3/4 cup unsweetened coconut milk, 2 tablespoons brown sugar, 1 tablespoon grated lime zest, 2 tablespoons dark rum, 1/4 cup fresh lime juice and 1/2 teaspoon kosher salt. Place over medium-high heat and stir until hot. 

Panko Crusted Chicken Salad with Pomegranate Balsamic Dressing 

Nancy Walters (representing West South Central Region)
New Orleans
2009 Finalist 

4 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon pepper
3 eggs, beaten
1 1/2 tablespoons water
3 cups panko (Japanese bread crumbs)
4 tablespoons butter
3 tablespoons olive oil, divided
4 cups arugula, washed and dried
Caramelized Fruit, recipe follows
3 ounces feta cheese, crumbled
Pomegranate Balsamic Dressing, recipe follows

Place chicken between 2 sheets plastic wrap and pound to 1/2-inch thickness. Sprinkle breasts with salt and pepper.

In deep dish, place eggs and stir in water. In another dish, place panko. Dredge each chicken breast in egg wash, let excess drip off and then place in panko. Coat both sides of chicken with panko and press so panko adheres. In sauté pan over medium-high heat, place butter and olive oil. Add chicken and cook about 10 minutes, turning once. Chicken should register 165°F on instant read thermometer. Remove chicken from pan and cut into slices.

On each of 4 serving plates, place arugula and top with chicken. Add Caramelized Fruit and feta. Drizzle with Pomegranate Balsamic Dressing. Yields 4 servings.

Caramelized Fruit

Cut 2 firm plums and 2 firm peaches into halves to remove pits.* Cut pitted fruit into 6 wedges. In saucepan over medium heat, place 1 teaspoon olive oil. Add fruit and cook 4 minutes on each side, just until fruit starts to turn brown and caramelize. Remove from heat and set aside.

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