Bountiful Harvest Dinner with Mushroom Leek Saute and Micro Green Salad
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Christine Murphy plated Bountiful Harvest Dinner with Mushroom Leek Saute and Micro Green Salad during the Daily Herald Cook of the Week Cookoff finals.
JOE LEWNARD | Staff Photographer
2 boneless, skin-on chicken breast
½ cup Now Foods whole wheat sesame snack sticks
½ cup Quaker old-fashion oatmeal
½ lemon, zested
½ teaspoon grated fresh ginger
2 small Gala or Braeburn apples, peeled, cored and diced, for 2 cups
½ cup diced red onion
1 plum, peeled, pitted and chopped finely
1 tablespoon Now Foods crystallized ginger, finely chopped
1 tablespoon fresh sage, cut fine
1 tablespoon Bron's Bees honey
2-3 tablespoons butter
1 leek, sliced in rings, white part only
2 portobello mushrooms, coarsely chopped
1 teaspoon grated fresh ginger
1 oyster mushroom, diced, for 1 cup
¾ tablespoon flour
1/3 cup heavy cream
½ cup white wine
½ cup fresh lemon juice
1/3 cup extra virgin olive oil
1 tablespoon Now Foods crystallized ginger, diced fine
1 cup raw red beets, sliced in thin strips
1½ Heritage Prairie Farms micro greens salad mix
For the harvest dinner: Cut a slit in each chicken breast three-quarters through to butterfly, creating a pocket for the fruit stuffing. Then pound each chicken breast to desired thinness. Season with salt and pepper. Set aside.
In a medium saute pan, melt 2 tablespoons butter. Add apples, red onion and plum and saute about 10 minutes, stirring until fruit softens but still has some bite. Add the crystallized ginger, sage and honey and continue to stir and saute over low heat another 3 minutes.
Spoon about ½ cup fruit mixture in the center of each chicken breast. Fold over the chicken breast. Keep remaining fruit warm for later use.
Pulse oatmeal and sesame sticks in a food processor until crumbly. Transfer to a medium bowl and mix with lemon zest, grated fresh ginger and 1 tablespoon butter. Coat both sides of each chicken breast in the breading.
Heat 1 tablespoon of oil in medium pan. Saute chicken breasts and cook about 6 to 8 minutes or until browned and turn to brown other side. Cover the pan and set heat to low until ready to serve.
For the mushroom leek saute: Melt 1 to 2 tablespoon butter in a saute pan. Add the leeks and sauté until they begin to wilt. Mix in the mushrooms and ginger with 1 more tablespoon butter and cook about 5-10 minutes. Sprinkle in the flour and stir to coat. Add the wine and simmer 3 minutes.
To thicken sauce, slowly add heavy cream and simmer over low heat another two minutes. This also makes a wonderful filling for crepes.
For the micro green salad: In a medium bowl, whisk together lemon juice, olive oil and crystallized ginger. Add beets to coat with dressing. Allow to rest. Just before serving, toss beets with micro-green mix.
To assemble: Plate chicken breasts on individual plates and top with warm fruit. Serve mushroom leek saute and micro green salad on the side.
Cook of the Week Challenge Finalist
Christine Murphy of Palatine
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