Award Winning Chicken Breast Food

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN STIR-FRY

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

FEN'S AWARD WINNING BAKED CHICKEN FLORENTINE

Steps:

• Sauté celery and shallots in 3 tbsp butter on medium heat until tender. Add thinly sliced spinach leaves; mix thoroughly until spinach is warm and cooked. Remove from heat, stir in cheese and bread crumbs. Let cool slightly then add in egg. Refrigerate until firm.
• Preheat oven to 350°F Flatten breast halves with the side of a mallet until about 1/4 inch thick, Being careful not to tear through chicken. Place 1 heaping tablespoon of spinach mixture on center of each chicken piece, fold envelope style and secure with a plain wooden pick.
• Place chicken seam side down in 9 x 12 baking dish. Sprinkle with salt and pepper. Heat butter, wine, tomatoes, chicken bouillon and thyme. Pour 1/2 of sauce over chicken.
• Bake uncovered for 30 minutes. After 30 minutes, baste chicken with remaining sauce, then add sliced mushrooms into pan and spread around until they are coated with the sauce. Return to oven and bake until chicken is tender, about 20 minutes longer. Remove wooden picks from chicken, place chicken on serving platter and keep warm.
• Pour drippings and remaining sauce from baking dish into saucepan. Blend cornstarch with cream and slowly stir into sauce until sauce thickens and comes to a low boil (add additional cream if needed to thin sauce). Season with salt and pepper.
• Pour sauce over chicken trying to keep tomatoes and mushrooms on top of the chicken for aesthetic purposes. Serve with buttered noodles or rice pilaf.