News-Press 5 Ingredient Recipe Restaurant Challenge

The ingredients:

Chicken Breasts
Olive Oil
Green Onion

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Deadline to cast your vote is October 15!

“Chicken a l’étouffé” with pumpkin

1 Chicken for 4 people (3 to 4 lb)
1small fresh pumpkin
Olive oil
1 tablespoon of curry
1 chopped onion

Peel the pumpkin, and cut it in squares, set aside

In a frying pan, put olive oil, when hot add the chopped onion, stir fry for a minute, then add the curry. Cook it for a minute and pour it over the pumpkin, add salt andpepper and mix it all together. Let it cool off.

When cold put the pumpkin mix in the chicken, add salt and pepper on the chicken. Wrap the chicken in a long sheet of aluminum foil, make sure it is completely hermetic. Pre-heat oven to 350 F. Cook in oven for 1 hour and 45 minutes.

When cooked open the aluminum foil, collect the juice in a small bowl, cut the chicken, take off the bones and put it on a plate together with the pumpkin stuffing.
Pour the juice over it and serve.
Grilled Pumpkin Chicken Salad

1 pie pumpkin
1 TBSP Olive Oil
1/2 tsp Salt
1/4 tsp Fresh Ground Black Pepper
2 Chicken Breasts
1 TBSP Olive Oil
4 Green Onions
1 Cup Mayonnaise
1/2 tsp Salt
1/4 tsp Fresh Ground Black Pepper
2 TBSP Olive Oil
1. Pre-heat oven to 300F.
2. Slice Pumpkin in half.
3. Remove pumpkin seeds and place in a colander.
4. Clean pumpkin seeds with water - removing all pumpkin flesh.
5. Drain pumpkin seeds well.
6. Combine pumpkin seeds with 1 TBSP olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Toast in the oven for 45-50 minutes until seeds are toasted and crispy. - Set aside.
8. Season chicken breasts with salt and pepper.
9. Heat 1 TBSP olive oil in a cast iron pan over medium heat. (If you don't have a cast iron pan, use a skillet that can go in the oven).
10. Brown the chicken breasts on both sides.
11. Place the chicken breasts in the 300F oven with the pumpkin seeds until the interior temperature is 165F - about 20-25 minutes. Place in the refrigerator to cool.
12. Remove the remaining stringy fiber from the center of the pumpkin.
13. Slice the pumpkin into wedges 3/4 inch thick.
14. Brush the pumpkin slices with olive oil and sprinkle with salt and pepper. Set aside.
15. Remove chilled chicken from the refrigerator and dice.
16. Slice green onions.
17. Combine diced chicken, green onions, mayonnaise, 1/2 tsp salt, and 1/4 tsp pepper. Set aside in the refrigerator.

At this point everything is prepped. The chicken salad and pumpkin slices remain in the refrigerator covered for up to 1 day until you are ready to put it all together. The pumpkin seeds should be stored on the counter in a tight sealing tupperware container or plastic bag.

1. Preheat the grill.
2. Turn the heat to medium.
3. Place the pumpkin sliced on the grill.
4. Cook for 7-10 minutes per side. The pumpkin slices should be slightly charred and very tender.
5. Place the pumpkin slices on a plate. Top with the chicken salad and pumpkin seeds.
6. Enjoy!!

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