Cooking Chicken for Fun and Profit

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Heat oven to 375°F. With scissors, trim chicken skin so it just covers meat. Cut chicken breasts in half crosswise (if wings are attached, remove and discard tips). Sprinkle chicken with salt and pepper. In large heavy skillet over medium-high heat, place olive oil. Add chicken in batches, starting with skin side down and turning once until well browned on all sides; transfer to 2 l/2-quart casserole with cover.

Discard oil in skillet but retain browned bits and any remaining chicken juices. Return skillet to medium heat and add butter and chicken broth. Simmer, stirring, until all brown bits are incorporated into stock mixture; set aside.

Tear toasted bread into small pieces and place in small bowl containing vinegar. Place almonds in food processor and pulse until finely ground. Add soaked bread, cinnamon, ginger and sugar to processor and pulse until smooth. Pour in juices from skillet and process again. Pour sauce over chicken, cover and bake about 30 minutes or until tender and internal temperature reaches 170°F.

Arrange chicken with sauce on platter and sprinkle with chopped parsley. Yields 4 servings.

*Almonds and bread may also be browned under a broiler. 

Warm Lemon Chicken over Panzanella Salad with Basil Aioli 

Susan Cortesi (representing East North Central Region)
Northbrook, Illinois
2009 Finalist 

4 boneless, skinless chicken breast halves
1/3 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon cracked black pepper, divided
5 cups country Italian-style bread, cut in 1-inch cubes
1/2 cup chopped red onion
1 English cucumber, cut in 1/2-inch slices and then quartered
2 medium plum tomatoes, cored and cut in 1/2-inch pieces
1/2 cup large black olives, halved
2 cups cannelloni beans, drained and rinsed
5 ounces sharp provolone cheese, cut in 1/2-inch cubes
Hot Dressing, recipe follows
Basil Aioli, recipe follows
1/2 cup torn fresh basil leaves
1/4 cup toasted pine nuts
2 basil sprigs
2 lemon slices 

Place chicken in large bowl. In small bowl, whisk together lemon juice and olive oil. Stir in 1/2 teaspoon salt and 1/4 teaspoon cracked pepper. Pour mixture over chicken; cover and refrigerate 30 minutes.

Spread bread cubes on two baking pans and toast in 400°F oven about 8 minutes. Set aside to cool.

In large bowl, place red onion, cucumber, tomatoes, olive, cannelloni beans and provolone cheese.

Heat large grill pan over high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining salt and pepper. Place chicken on hot grill pan, lower heat to medium-high and cook 8 to 9 minutes. Turn chicken and cook 10 to 12 more minutes or until thermometer reaches 165°F. Remove chicken to cutting board; cover with foil.

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