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.
11th ANNUAL CHICKEN CONTEST.
9th ANNUAL CHICKEN CONTEST. 

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

Junior from Rocky River
Culinary Program at LHS

Prize:
$50 gift certificate to Pier W, Lakewood

1 cup spinach leaves, washed
1 T. olive oil

CHIVE OIL: (for plate painting)
Process 1 bunch of chives with 
1/2 to 1 cup olive oil in food 
processor until smooth. 

Directions:
Preheat oven to 450 degrees.  Grind up pistachios in a food processor and blend with grated Parmesan cheese.  Heat skillet and add 1-2 T. olive oil.  Dredge chicken in the pistachio mixture until coated, then pan fry on both sides until browned and crispy.  Set chicken into hot oven for about 5-10 minutes until inside is no longer pink, or internal temperature of chicken registers 165 degrees using a meat thermometer.

Sauté spinach in olive oil just until leaves are wilted.
Serve with garlic-flavored, mashed redskin potatoes.
Garnish is carrot flowers on strips of red peppers and chive oil.
 

Senior from Westlake
Culinary Program at LHS

Prize:
$35 gift certificate to Players on Madison, Lakewood

Sauce:
2 beef bouillon cubes
1/2 cup button mushrooms
dash onion powder
dash garlic powder
dash crushed red pepper
dash white pepper
pinch of salt
2 T. cornstarch

1/4 red bell pepper, cut into strips

Directions:
Pound chicken breast flat to a 1/8" thickness.  Sauté spinach in small amount of fat until wilted.  Then add 1/3 cup ALLOUETTE cheese, and toss together.  Add pinch of garlic powder, onion powder, crushed red pepper, and white pepper.  Place spinach mixture at one end of the pounded chicken breast and roll breast up with stuffing inside.  Roll chicken in flour, then in beaten egg, then in flour again.  Season with the remaining garlic powder, onion powder, crushed red pepper, and white pepper.  Sear both sides and partially cook chicken in a little oil.  Place in oven safe pan and bake for 5-15 minutes at 425 degrees or until inside is no longer pink, or internal temperature of chicken registers 165 degrees using a meat thermometer.

Sauce:
Boil 2 cups of water, add bouillon cubes, mushroom and spices,  In a separate bowl, mix 2 T. of cornstarch and 1/2 cup of water.  When water boils, and bouillon is dissolved, beat cornstarch mixture into the sauce until it reaches your desired thickness. 

Mix a little of the sauce into hot, cooked rice for flavoring and plate.  Sauté strips of red bell pepper in a little olive oil and plate with rice.  Put a little sauce under the chicken breast and plate.  (Extra sauce may be reserved for later use.)

Senior from LHS

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

Sauce:
1 8-oz. can pineapple chunks
1 and 1/2 tsp. cornstarch
1 tablespoons white vinegar
1 tablespoon honey
2 tsp. brown sugar
1 tablespoon soy sauce
1/2 tsp. instant chicken bouillon granules

Vegetables:
1/2 cup pea pods
1/2 yellow pepper
1/2 red pepper
1/2 cup carrots
1/2 cup onion
1 tablespoon vegetable oil

1/2 cup rice

Directions:
Cook rice according to package directions.  For the sauce, drain pineapple, reserving juice, and add enough water to the juice to equal 1 cup.  Then stir in vinegar, honey, cornstarch, sugar, bouillon granules, and soy sauce, and set aside.

Cut the red and yellow peppers into strips.  Peel and slice the carrots, and chop the onion. 

Heat a curved skillet or wok over high heat and add 1 tablespoon of oil to coat the pan.  Add the cubed chicken and stir-fry for about 4 minutes or until the chicken is no longer pink in the center.  Remove the chicken and put into a bowl. 

Add more vegetable oil to the skillet and the vegetables and stir fry for about 1-2 minutes.  Heat the sauce into another saucepan until it is bubbling and warm.  Next, add the chicken and pineapple chunks to the vegetables until hot.  Finally, pour the sauce on the stir fry and combine until hot and bubbling.  Serve over the hot, cooked rice.

Junior--LHS

Prize:
$20 gift certificate to Danny Boy's Pizza in Rocky River

1 boneless, skinless, chicken breast
3 green onions
1/3 each of a red, a yellow, and a green pepper

dashes of various seasonings: such as salt, pepper, garlic powder

1 tsp. chicken bouillon
water

1 tablespoon fresh chopped parsley (or 1 tsp. dried)

Directions:
Prepare rice as directed and set aside.

Cut the peppers into thin slices, slice the onions, and cube the chicken. 

Cook the various peppers for a few minutes or until slightly cooked.  Add the onions in for a few extra minutes.  Put the onions and peppers in a bowl and set aside. 

Place the cubed chicken in the same pan, in which the vegetables were cooked, and season to taste with the various seasonings listed above.  When the chicken is almost done, sprinkle with the bouillon.  Add in a couple tablespoons of water.  Cook until it evaporates.  When the water is gone, add in the peppers and onions. 

Set up the rice as the base of the plate.  Put the chicken, peppers, and onions on top. 
Sprinkle with parsley.

Senior--LHS

Prize:
Free Large Pizza -- Donatos Pizza in Lakewood

1 boneless, skinless chicken breast (cut into bite size pieces)
2 oz. Dried spinach linguine
1 tsp. cooking oil
1/2 tsp. sesame oil

3/4 cup sliced fresh mushrooms
1/4 red pepper
1/4 yellow pepper
2 oz. fresh pea pods
2 tablespoons water
1/4 tsp. chicken bouillon granules
1 tsp. toasted sesame seeds

Directions:
For the marinade, stir together soy sauce, water and cornstarch in a small bowl.  Add chicken.  Stir to coat.  Set aside.

Cook the pasta, drain and cover to keep warm.

Meanwhile, add cooking oil and sesame oil to a skillet.  Preheat over medium-high heat (add more cooking oil as necessary during cooking.)  Add mushrooms and peppers and stir-fry for 1-2 minutes.  Add pea pods and stir-fry until vegetables are crisp-tender.  Remove from skillet: keep warm. 

Drain the chicken, reserving the soy mixture.  Stir-fry chicken until chicken is tender and no longer pink.  Push chicken to the center of the skillet.  Combine the water, bouillon, and reserved soy mixture.  Cook and stir until the mixture is slightly thickened and bubbly.  Cook and stir one minute more. 

Sprinkle the plate with sesame seeds and serve.  Enjoy!

Senior--LHS

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

Directions:
Cook rice according to package directions and set aside.

Prepare vegetables and cube chicken.

Preheat a wok over high heat and add a tablespoon of peanut or vegetable oil.   Cook cubed chicken, adding carrots, broccoli, and garlic until softened and chicken is no longer pink inside.  Add the water chestnuts and bamboo shoots on low heat for 2-3 minutes.  Add the cooked rice and sauce, and stir-fry on medium heat for 3-4 minutes, stirring frequently, until heated through and bubbly.  Serve with additional soy sauce, if desired.

Junior--LHS

Prize:
$10 gift certificate to Italian Creations in Lakewood

3/4 cup Pace Picante Sauce
3/4 cup rice

Garnish:
1/4 each green, red, and yellow bell pepper cup into strips

Directions:
Cook rice according to package directions and set aside.

Sprinkle chicken with garlic salt and set aside.  Chop bell pepper and slice green onions.

Melt butter in skillet over medium heat until foamy.  Add chicken to skillet and cook for 5 minutes until both sides of the chicken are browned.  Add bell pepper and green onion around the edge of the skillet.  Cook 5 more minutes or until the chicken is tender and no longer pink in the middle. 

Place hot, cooked rice on the serving platter.  Remove chicken and vegetables from the skillet and arrange over the rice.  Save the drippings. 

Slice the cheese into 1/2 inch pieces.  Add cheese to Pace Picante Sauce in reserve drippings in the skillet.  Stir until the cheese is melted.  Pour the sauce over the chicken and vegetables.  Garnish with strips of pepper that are sautéed in a little oil, if desired.