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