9TH ANNUAL CHICKEN CONTEST HELD MAY 14, 1998 WINNERS & RECIPE COLLECTION

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. The following recipes may be accessed by clicking on the name of the recipe.

Note: We would like to give a special thank you to all of the merchants who donated the prizes. Also, we thank the two judges for the final round: Assistant Superintendent, Mrs. Cindy Lemmerman and former student at LHS, Eleanor Spuhler from Pier W.

FIRST PLACE - Prize: $50 gift certificate to Pier W,  Lakewood
TOMATO STUFFED CHICKEN, PORT POTATOES AND WILTED GREENS
by John Brochue
senior from Rocky River -- in the Culinary Program at LHS)

Ingredients: 1 boneless, skinless chicken breast 6 whole roma tomatoes 1/4 cup mozzarella, diced small 1 teaspoon oregano 1 tablespoon bread crumbs Olive oil Salt Pepper 6-8 redskin potatoes 1/2 cup heavy cream 1 tablespoon butter 2 oz. port wine salt  pepper 2 cups fresh spinach drop of olive oil

Directions:
Wash, dry and halve tomatoes, removing seeds. Toss with oil, salt and pepper. Place on baking pan. Cook tomatoes 45-60 minutes in 350 degree oven until edges are blackened. Remove from oven. Place blackened tomatoes in a bowl with bread crumbs, oregano, salt, pepper, and cheese. Toss together.

Cut a pocket in each chicken, fill pocket with tomato mixture. Saute' chicken in a hot pan with a small amount of oil to brown both sides. Place in baking dish and place in oven at 350-375 degrees for about 10 minutes to finish cooking. Test with a meat thermometer until the internal temperature has reached 160 degrees, or cut a slit in the thickest part of the chicken to make sure that no pink remains.

Meanwhile, clean and slice unpeeled potatoes into quarters. Boil potatoes in water until fork tender, drain water and add butter and cream. Mash potatoes and set aside. Place port in a small saucepan on the stovetop over high heat and cook to reduce the amount of liquid by half. Add to potatoes and mix well, seasoning with salt and pepper.

Place fresh, washed spinach in a preheated non-stick 10" skillet to which a drop of oil has been added. Cook over high heat until slightly tender, stirring often.

SECOND PLACE - Prize: $35 gift certificate to Players on Madison, Lakewood
SPINACH STUFFED CHICKEN BREAST WITH SWEET POTATO AND SQUASH
by Brian Pew
senior--LHS

Ingredients: 1 boneless, skinless chicken breast 1 egg 1 tablespoon butter, melted 1/4 cup mozarella, grated 1/4 cup ricotta 1 cup spinach, chopped 1/2 tsp. salt  dash of pepper 1 tsp. basil 1 tsp. oregano 1 tablespoon butter 2 tablespoons brown sugar 1 large sweet potato 1 green squash--zucchini, cut into julienne strips 1 tablespoon olive oil

Directions:
Preheat oven to 350 degrees.

Clean and trim chicken breast. Cut a pocket in breast using a sharp knife. Season both side of chicken with salt and pepper. Combine egg, mozzarella, ricotta, spinach, salt, pepper, basil and oregano in a small bowl and mix well. Pipe spinach mixture into chicken breast pocket using a pastry bag. Add oil and chicken to hot skillet and brown both sides. Finish cooking chicken in the oven for 10 minutes or until done.

Meanwhile, wash potato, dry, and poke a few holes in the skin with a fork. Place potato in microwave for 3-4 minutes on high until fork tender. Peel and mash potato with butter and brown sugar. Pipe mounds of sweet potato onto plate using a pastry bag, when ready to serve.

Cut and saute squash in olive oil until crisp, but fork tender.

Serve chicken on top of squash, with mounds of piped sweet potatoes.

THIRD PLACE - Prize: 1/4 Decorated Sheet Cake from Create-a-Cake in Lakewood
CHICKEN VEGETABLE STIR FRY OVER CELLOPHANE NOODLES
by Van Nguyen
freshman from Parma--LHS Hearing Impaired Program
 

Ingredients: 1 tablespoon vegetable oil (divided) 1 6-8 oz. skinned and boned chicken breast, cut into cubes 3/4 cup sliced celery 1/2 cup thinly sliced carrots 1/2 cup chopped broccoli 1 garlic clove (minced) 1/2 teaspoon minced, pared ginger root 3/4 cup sliced mushrooms 1/2 cup sliced scallions (1 inch pieces) 3/4 cup chopped chinese cabbage 1/2 cup bean sprouts 3 oz. water chestnuts (drained from can) 1/2 cup chicken broth (from can) 1 tablespoon cornstarch 1/4 cup reduced-sodium soy sauce 1/4 cup Hoison sauce 1/4 cup pea pods 1/4 package cellophane noodles

Directions:
In a wok or 10" skillet, heat 1 1/2 teaspoon of oil over high heat. Add chicken and cook stirring quickly and frequently, until lightly browned on all sides for 2 to 3 minutes. Remove from pan and set it aside.

To the same pan add remaining 1 1/2 teaspoon of oil and heat. Add the celery, broccoli, garlic, and ginger.

Stir-fry until the vegetables are tender and crisp--2 to 3 minutes. Add mushrooms and scallions and continue to stir-fry 1 to 2 minutes. Add cabbage, bean sprouts, and water chestnuts and stir-fry 1 to 2 minutes longer.

Combine broth and cornstarch, stirring to dissolve cornstarch. Add to vegetable mixture along with soy sauce and Hoison sauce. Cook, stirring constantly, until sauce is thickened, 2 to 3 minutes. Return chicken to pan and cook until chicken is heated through, about 1 minute longer.

Meanwhile, bring water to boil in a large saucepan. Add cellophane noodles and cook according to package directions. Drain and place on serving platter.

Top with stir-fry mixture, serve, and enjoy.

Note: This is a very large portion and can easily make at least 2 servings.

FOURTH PLACE - Prize: Free Large Pizza from Donatos Pizza in Lakewood
RANCH CHICKEN AND VEGGIE TORTILLAS
by Molly Gaewsky
senior--LHS

This is more of an appetizer dish and can be served for several people.

Ingredients: 1/2 package (4 oz.) light cream cheese  1/2 package (4 oz.) light garlic cream cheese  1/2 envelope of original Ranch Salad Dressing mix 1/2 cup mayo 1 boneless chicken breast 1 green onion 1/2 head fresh brocolli 1/2 head fresh cauliflower 1/2 red pepper 1/2 yellow pepper 3 large carrots 2-3 flour tortillas 1/2 cup shredded cheddar cheese for garnish: cherry tomatoes carrot sticks celery sticks

Directions:
Blend cream cheese, garlic cream cheese, Ranch salad dressing mix and mayo. Set aside.
Finely chop green onion, broccoli, cauliflower, red pepper, yellow pepper, and carrots. Mix veggies into cream cheese mixture. Cover and refrigerate.
Slice chicken into long, thin strips and cook in 1 tablespoon of oil over medium high heat until no longer pink in the middle.
Take 1 flour tortilla and spread cream cheese mixture on half of the shell. Take 2 strips of chicken and lay in the middle of the tortilla. Sprinkle with shredded cheddar cheese.
Roll up tortilla and slice into thirds.
Serve on plate with cherry tomatoes, carrot and celery sticks along with extra dip.

FIFTH PLACE - Prize: Free Family Size Pizza from Danny Boy's Pizza in Rocky River
SESAME CHICKEN KABOB SALAD
by Brianne Chokan
senior--LHS
 

Ingredients: 1 boneless, skinless chicken breast 1/2 cup red chopped cabbage 1 to 1 1/2 cups Romaine lettuce, torn into bite-sized pieces 4 pineapple chunks 4 fresh pea pods 1/2 cup sliced radishes  toasted sesame seeds 4 six-inch wooden skewers, soaked in water Salad Dressing: 1 tsp. sesame oil 1 tablespoon salad oil 1 tablespoon rice vinegar dash of dry mustard 1 teaspoon soy sauce 1 teaspoon plum sauce Serve with 1-2 hot breadsticks

Directions:
1. Give the radishes a fun shape by turning them into spinning tops. Thinly slice about 5 radishes. Cutting from the center to the edge, make a notch in each slice. Then, holding two slices, line up the notches and press the slices together.

2. Rinse chicken and cut into 4 lengthwise strips. Soak the skewers in water for 30 minutes. Thread the chicken strips and pieces of pineapple onto the skewers. Place kabobs on the unheated rack of a broiler pan.

3. For dressing, add the salad oil, vinegar, sesame oil, soy sauce, and dry mustard in container. Seal the container and shake until combined. Reserve 2 tablespoons dressing. Cover and chill until needed.

4. Stir together 2 tablespoons reserved dressing and plum sauce in a small bowl.

5. Broil kabobs for 5 minutes or until lightly browned. Turn kabobs, brush with sauce mixture. Broil 3 to 5 minutes more or until chicken is tender and no longer pink.

6. Combine cabbage and Romaine lettuce and place onto a plate. Top cabbage mixture with kabobs, pea pods, and radishes. Shake dressing to combine and drizzle over the salad. Sprinkle with toasted sesame seeds. Serve with hot breadsticks.

SIXTH PLACE - Prize: $10 gift certificate to Malley's in Lakewood
CHICKEN-CHUTNEY STIR-FRY
by Ana Petre
sophomore -- LHS
 

Ingredients: 1 boneless, skinless chicken breast 1/2 medium carrot 1/2 medium red bell pepper 2 oz. Chinese pea pods 2 teaspoons Chutney 1/2 tablespoon cornstarch 1/2 tablespoon soy sauce 1 tablespoon vegetable oil 1/4 cup chopped, dry roasted or salted peanuts 3/4 cup hot cooked rice

Directions:
Cut chicken breast into 1 inch pieces.
Cut carrots into thin slices and cut pepper into thin strips.
Remove string from pea pods, if necessary.
Mix the chutney, cornstarch and soy sauce.
Heat wok or 10 inch skillet until hot. Add oil and rotate the wok to coat the sides.
Add the chicken, carrots, and the peppers. Stir fry over medium high heat, 5-7 minutes or until chicken is white.
Reduce the heat to medium. Add the soy sauce mixture; cook & stir until slightly thick.
Stir in the pea pods, heat until hot.
Serve over hot, cooked rice and sprinkle with nuts.

SEVENTH PLACE - Prize: $10 gift certificate to Italian Creations in Lakewood
ORANGE-GLAZED CHICKEN WITH WILD RICE AND BUTTERED CARROTS
by Rachel Kosmowski
senior--LHS
 

Ingredients: 1 boneless, skinless chicken breast Orange glaze: 1 teaspoon orange marmalade 1 teaspoon apricot jam 1 teaspoon honey 2 tablespoons orange juice 1/2 cup wild rice--Uncle Ben's 5-6 baby carrots 1/2 teaspoon tarragon 1/4 cup butter, divided

Directions:
Prepare wild rice according to the package directions.
Prepare orange glaze by combining the marmalade, jam, orange juice, and honey.
Rub 1/2 of the butter over the chicken.
Brown the chicken on both sides in a skillet over medium high heat.
Put the chicken on a foil-lined broiling pan and add 3/4 of the glaze to the chicken.
Broil for about 15 minutes or until the center of the chicken is no longer pink.
While the chicken is broiling, add the carrots to water in a small saucepan and boil until the carrots are tender.
Put the rest of the butter in a microwave safe dish and melt. Add tarragon.
When carrots are fork tender, cut them diagonally and add the butter sauce.
Plate and serve with chicken and rice.

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

Lakewood High School Pathfinder Page
Lakewood Public Library