Cooking Chicken for Fun and Profit

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Pomegranate Balsamic Dressing: In small saucepan over medium heat, place 3/4 cup pomegranate juice and 1/4 cup balsamic vinegar. Cook about 20 minutes, stirring often, until syrupy. Stir in 2 tablespoons honey and 3 tablespoons orange juice and simmer about 5 minutes. Remove from heat and whisk in 1/2 cup olive oil.

*If fresh fruit is unavailable, frozen may be used. 

Parmesan Potato Crusted Chicken with Orzo Caprese Salad 

Suzanne Banfield (representing Mid-Atlantic Region)
Basking Ridge, New Jersey
2009 Finalist 

1/2 cup instant potato flakes
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt, plus more as needed for salad
1/2 teaspoon pepper, plus more as needed for salad
4 boneless, skinless chicken breast halves
2 eggs, beaten
2 tablespoons cooking oil
8 ounces orzo pasta, cooked according to package directions
4 ounces fresh mozzarella cheese, cut in cubes
1/4 cup julienned sun-dried tomatoes in oil, plus 2 tablespoons of the oil
1/4 cup fresh basil, sliced in strips
1 teaspoon minced garlic
2 ripe tomatoes

In shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well. In large skillet over medium-high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350°F oven for about 15 minutes or until internal temperature reaches 165°F.

In large bowl, mix together orzo, mozzarella, sun-dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper. Slice tomatoes and arrange on 4 plates. Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Yields 4 servings. 

Spanish Style Sweet and Sour Chicken 

Lillian Julow (representing South Atlantic Region)
Gainesville, Florida
2009 Finalist 

1/2 cup blanched whole almonds
2 slices (1/2 inch thick) French bread
3 pounds mixed bone-in, skin-on chicken breasts and thighs
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons soft unsalted butter
1/2 cup chicken broth
1/2 cup red wine vinegar
1 teaspoon ground cinnamon
1/2 inch fresh ginger, grated
2 tablespoons sugar
Chopped fresh flat-leaf parsley 

On tray in toaster oven, place almonds and bread.* Bake at 350°F until light brown, turning once. Set aside and cool to room temperature.

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