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posted: 11/20/2013 5:58 AM

Chicken with Harvest Vegetables and Sweet Potato Mash

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  • Lori Motyka plated Chicken with Harvest Vegetables and Sweet Potato Mash during the Daily Herald Cook of the Week Cookoff finals.

       Lori Motyka plated Chicken with Harvest Vegetables and Sweet Potato Mash during the Daily Herald Cook of the Week Cookoff finals.
    JOE LEWNARD | Staff Photographer

 

3 boneless chicken breasts with skin

4 slices bacon

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1 onion, chopped

3 ribs celery, chopped

1 red pepper, chopped

1 Granny Smith apple, chopped

3 cloves of garlic, minced

½ cup panko bread crumbs

½ cup shaved parmesan cheese

2 tablespoons vegetable oil

Lemon

½ cup chicken stock

¼ cup flour

¼ cup butter

½ cup oats

2 tablespoons honey

1 teaspoon Now Foods crystallized ginger, minced

1 teaspoon lemon zest

Heritage Prairie Farms micro greens

Mash

2 medium sweet potatoes, peeled, cut in chunks

¼ cup honey

½ cup chicken stock

1 teaspoon Now Foods crystallized ginger, minced

Salt

For chicken with harvest vegetables: Place chicken breasts in a large resealable bag and pound to ½-inch thickness and season with salt and pepper.

In an iron skillet, sauté bacon, remove and crumble when cooled. In same skillet, add onions; after 3 minutes, add celery, apples and red pepper. After 10 minutes, add garlic; sauté for 2 minutes. Add crumbled bacon, panko and parmesan cheese; mix together and remove from pan.

Place a small mound of the vegetable mixture on each breast, roll and secure with toothpick. Add vegetable oil to the same skillet and fry chicken rolls, pressing chicken with a weight, turning occasionally -- even on sides.

Remove chicken from pan and keep warm while you prepare the gravy. In same iron skillet, add the juice of ½ lemon, chicken stock and flour, stirring constantly.

For crumble topping: In a small pan, melt butter, saute oats, then add honey, ginger and lemon zest.

For sweet potato mash: Boil potatoes in salted water until fork tender. Drain and transfer to a food processor. Add honey, stock and ginger. Process until smooth.

To plate: Slice chicken rolls on an angle, place on bed of Sweet Potato Mash and top with gravy, oatmeal crumble and micro greens.

Serves three.

Cook of the Week Challenge Runner-up Lori Motyka of West Chicago

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