Smoked chicken breast (smoked with lemon and orange peels, herbs de provence, Panko breadcrumbs and brandy) with oven roasted Portobello mushroom topped with sautéed pan dressing (Authentic Japanese Panko (code 01020), yellow onion, corn, Bartlett pear, rosemary and dill, sautéed in butter). Glaze chicken with a reduction of Yuzu juice, mirin salt and pepper. Serve with a side of butternut squash and red bliss potato cubes on a rosemary twig skewer and a shooter of pink sangria (red and white table wine, brown sugar, simple syrup), garnish with an orange supreme.
2009 1st place recipe provided by Andrew Richards & Alberto Enciso from CSCA of Pasadena CA
Smoked Chicken Breast with Roasted Portobello Mushroom
