Chicken with Harvest Vegetables and Sweet Potato Mash

3 boneless chicken breasts with skin

4 slices bacon

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