Each student was given one boneless, skinless chicken breast and was to create a main dish serving for one, including a starch and vegetable or fruit. Students had to come up with their own recipes. Some are original, and some are adjusted from an existing recipe. Some work great; some need some minor adjustments!?! Each recipe is only for one serving as the students had to prepare for the contest.

For more recipes, see:
12th ANNUAL CHICKEN CONTEST.
10th ANNUAL CHICKEN CONTEST.
9th ANNUAL CHICKEN CONTEST. 

Visit the FOREIGN FOODS PROJECT to access recipes and food customs from many different countries.

FIRST PLACE
Prize: $50 gift certificate to Pier W, Lakewood

Directions:
1. Combine mustards and honey.  Spoon half of the mustard sauce into a bowl.  Reserve remainder of the sauce.
2. Sprinkle chicken with salt and pepper.  Add chicken to large bowl with mustard sauce and turn to coat with sauce.  Cover and marinate.
3. Heat butter in skillet over medium heat.  Remove chicken from sauce.  Cook 10 minutes, turning once.
4. Prepare melon balls.
5. Remove chicken and discard sauce.  Cut chicken across into thin slices.
6. Arrange chicken, melon balls, and kiwi onto plate. 
7. Add mayonnaise to remainder of sauce.  Heat over medium heat.
8. Drizzle sauce over chicken. 
9. Serve with “Coconut-Papaya Rice”.

COCONUT-PAPAYA RICE
Ingredients:
1 ripe papaya
½ cup uncooked rice
1/8 tsp. Salt
1 Tbsp. sugar
1/8 tsp. ground cinnamon
1 dash nutmeg
½ can unsweetened coconut milk

Directions:
1. Heat rice, water, salt, cinnamon, nutmeg, and coconut milk to boiling in a 2-quart covered saucepan, stirring once or twice. 
2. Reduce heat, cover and simmer 19 minutes. 
3. Remove from heat, fluff rice lightly with a fork.  Cover and let steam 5-10 minutes.
4. Mash half of the papaya.  Chop the other half of the papaya. 
5. Stir the mashed and chopped papaya into rice.  Heat until the rice mixture is hot, stirring occasionally.

Prize:
$35 gift certificate to Carabba's Italian Grill in Westlake

Directions:
1. Combine strawberries, raspberries, and sugar in a medium saucepan; wait for sugar to dissolve. 
2. Cook over a medium heat for five minutes. 
3. Combine cornstarch and water, and then add to the berry mixture.  Increase the heat to high, stirring constantly until thickened and clear.
4. Remove the sauce from heat, place in blender and add cherries.  Blend on low until smooth and refrigerate.

Chicken
Ingredients:
1 boneless, skinless chicken breast
2 Tbsp. butter
¼ cup finely chopped onions
¼ cup raspberry vinegar
¼ cup chicken broth
¼ cup heavy cream

Directions:
1. Split and flatten the chicken breast.  In medium skillet, melt butter.  Add chicken and cook for three minutes on each side.  Remove and reserve.
2. Add the onion to the fat in the pan and simmer until sufficiently reduced.  Add vinegar and reduce.  Whisk in the chicken broth and heavy cream.  Simmer for a minute.
3. Return chicken to skillet and simmer until done.  Remove chicken for plating.

Plating
Ingredients:
Chicken
Leftover cooking sauce
1 medium sized star fruit
1 stalk celery
1 medium carrot, peeled
Berry sauce
¼ cup fresh raspberries
1 firm kiwi
½ red pepper

Directions:
1. Place chicken on plate to start. 
2. Julienne the celery, carrot, and red pepper.  Slice star fruit.  Arrange in an alternating spiral shape on the plate.  Paint with the three-berry sauce. 
3. To complete, sprinkle fresh raspberries over the plate, if desired.
 

Prize:
$30 gift certificate from Create-a-Cake in Lakewood

Directions:
1. Pound chicken breast with a mallet to a thickness of about 1/8 inch.
2. Dredge in mixture of flour, salt, and pepper; then reserve remaining flour mixture. 
3. In a large heavy skillet, brown chicken lightly in a small amount of butter.  Remove and set aside chicken.
4. Reduce heat to low.  Stir reserved seasoned flour into drippings. Add water, bouillon granules and juice of 1 lemon, stirring to loosen brown bits in skillet.
5. Return chicken to skillet Thinly slice remaining lemon and top chicken with slices.  Cover and simmer 5 minutes or until fork tender and chicken is no longer pink in the middle.
6. Serve on top of hot cooked rice with green salad consisting of:
Romaine lettuce, strawberries, grapes, and mandarin oranges, topped with poppy seed salad dressing.

Prize:
$15 gift certificate from Papa John's Pizza

Additional:
1 boneless, skinless chicken breast
¼ carrot, sliced
¼ red pepper, cubed
¼ yellow pepper, cubed
4-6 snow peas
4-6 broccoli florets
2 tablespoons olive oil
hot, cooked rice

Directions:
1. Combine sauce ingredients and set aside.
2. Coat large frying pan with olive oil.
3. Stir-fry vegetables until crisp, about 3 minutes; then remove vegetables from pan.
4. Tenderize and flatten chicken to an even thickness.
5. In the same pan, fry the chicken until no longer pink inside.
6. Add sauce to the pan until bubbly.
7. Add vegetables to pan to coat with the sauce
8. Remove everything from the pan and serve immediately.
9. Save sauce for rice flavoring, if desired.

Prize:
$15 gift certificate from Papa John's Pizza

Stuffing:
1-2 cloves garlic, chopped
1 cup spinach leaves, washed and thinly sliced
2-3 medium mushrooms, chopped
1 carrot, peeled and grated
2 green onions, thinly sliced
salt 
pepper
2 Tablespoons sherry

½ cup bread crumbs
1-2 Tablespoons Romano cheese, grated
1/4 cup Italian dressing

Directions:
1. Pour sherry into large, shallow dish.  Add chicken, turning to coat, cover; marinate in the refrigerator three hours.
2. Heat oil in large skillet over medium heat.  Add garlic, spinach, mushrooms, grated carrots, green onions, salt, pepper, and 2 Tablespoons sherry.  Cook and stir 3 to 5 minutes until the spinach mixture is wilted.
3. Preheat oven to 375 degrees.
4. Place bread crumbs, Romano cheese, and dressing in a shallow dish and mix. 
5. Remove chicken from marinade; slice a pocket into the side of chicken breast and fill pocket with spinach mixture.  Secure pocket with wooden toothpicks to enclose mixture.
6. Place chicken breast in bread crumb mixture to coat both sides.
7. Place chicken in a single layer in grease baking pan.  Drizzle with extra Italian dressing.  Cover; bake 15-20 minutes.  Uncover;  bake 10 minutes or until chicken is tender and no longer pink in the middle.  Slice across the center into two pieces to show the stuffing inside.

SALAD
1. Slice 2 Italian tomatoes lengthwise.
2. Cut ¼ green pepper into triangles.
3. Pour ¼ cup Italian dressing over the tomatoes and peppers.

Garnish with fresh garden vegetables:
1. ½ yellow squash
2. ½ carrot
3. ½ small zucchini
Zest from outside to make strips for color and arrange on top of tomatoes.

Prize:
Family 2-item Pizza from Danny Boy's in Rocky River

Veggies:
4-5 florets broccoli
4-5 florets cauliflower
1 small red pepper
½ small zucchini
½ yellow squash
4-5 baby carrots
2 cloves garlic, minced
1/8 tsp. salt
1/8 tsp. pepper
1 oz. olive oil (2 Tbsp.)

Directions:
Veggies:
1. Slice veggies thinly and cut broccoli and cauliflower to bite-sized pieces.
2. Boil 4 cups water.
3. Put carrots into boiling water for 2 min.
4. Place broccoli and cauliflower into the water.
5. Drain veggies and rinse in cold water thoroughly.
6. Heat 2 oz. oil; when oil is hot add all vegetables.
7. Then add garlic and a pinch of salt and pepper.
8. Cook until slightly browned on the outside.
Chicken:
1. Remove any fat from chicken and pound to about ¼ inch thick.
2. Sprinkle chicken with a pinch of salt and pepper on each side of the chicken.
3. Beat 2 eggs and dip chicken in to coat both sides.
4. Coat chicken with seasoned bread crumbs, salt, and pepper until completely covered.
5. Heat 1 oz. oil in a medium skillet over medium heat.
6. Place chicken into pan and cook until both sides are golden brown and inside is no longer pink.
7. Preheat broiler to low.
8. Spread heated palmadoro on top of chicken.
9. Sprinkle Romano cheese and place the slice of Mozzarella on top.
10. Broil until the cheese is a little brown.
11. Spread extra heated sauce on the plate, place vegetables on top of sauce and broiled chicken on the top to serve. 
12. You may want to garnish with extra strips of red pepper and zucchini.

Prize:
$10 gift certificate to Malley's in Lakewood

Directions:
1. Preheat oven to 375-400 degrees.
2. Combine 4 Tbsp. (1/4 cup) of butter, with honey, lime juice, preserves and about 8 or 9 fresh raspberries.  Blend until mixture becomes a uniform consistency paste.  Set aside.
3. Rinse chicken in cold water and remove any excess fat.  Salt and pepper your chicken.  Sauté’ it in some butter until it is cooked all the way through and set it aside.
4. Place the potatoes in a small saucepan with some salted water and boil them for about 20 minutes.  Cut them into quarters and set them aside, keeping warm.
5. Meanwhile, melt 2 Tbsp. butter in a small saucepan.  Put the shallots in the butter and brown them.  When they are brown, put in the chicken stock and reduce by about half.  Put in the cooking wine and reduce again by half.
6. While that is reducing separate the Phyllo sheets and butter them, stacking the them on top of each other.
7. When the wine is reduced, put in the heavy cream.  Again reduce this mixture by half.
8. While this is reducing, place the chicken in the middle of the Phyllo and put some of the red raspberry sauce on top.  Wrap the chicken in the Phyllo and twist at the top to create a purse effect.  Place on a well greased cooking sheet and put it in the oven for about 15-20 minutes.
9. Melt about 1 Tbsp. of butter in a small bowl and pour over the potatoes; then toss them in the chopped parsley.
10. Once the cream is reduced, you can tell if your sauce is thick enough by placing a spoon in the mixture and pulling it out.  Run your finger along the back of the spoon, and if the liquid stays parted, then your sauce is complete.
11. Plating:  Create a liquid bed with the white sauce by pouring it onto the plate and swirling it around for a uniform consistency.  You should see some of the shallots, they should look like confetti.  Place the chicken purse on the middle of your plate.  Place the potatoes in a swirl pattern around the chicken.  Between every potato place a raspberry.  Sprinkle your chopped mint around the edge of your plate.  Remove the stems for the pansies and also place them along the edge of your plate.

Prize:
$10 gift certificate to Pacer's in Lakewood

Directions:
1. Mix together brown sugar, Worcestershire sauce, salt, pepper, and lemon juice.
2. Cut any fat off chicken; cut into several equal sized pieces.
3. Marinate chicken in above mixture for a few hours or overnight.
4. Cook rice according to directions on package.
5. Cook peas according to directions on package.
6. Cut onion into small pieces, blanch in boiling water for 5 minutes.
7. Cut bacon strip into thirds, wrap around three pineapple pieces. 
8. Thread onto skewers with chicken, onion, and pepper pieces, brush with marinade.
9. Broil for 15 minutes, basting and turning often.
10. Heat oil in pan, add rice, peas, and diced red pepper; stir until heated through.
11. Serve kebabs over rice mixture.