GloucesterTimes.com, Gloucester, MA

June 26, 2013

Dinner Challenge Part 3

One-skillet meal features chicken, vegetables

By Times Staff
Gloucester Daily Times

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The dinner challenge is a task that chefs small and large face each and every day.

Hosted by food blogger Heather Atwood, our competition was set up as a fun event that had the mission of putting a dinner for a family of four on the table in less than 30 minutes and for less than $10. The battle was between Essex caterer Laurie Lufkin and Jim Bailey, The Yankee Chef.

In parts one and two, Lufkin prepared lemon chicken with broccoli pasta and escarole. It indeed is a hearty meal.

Bailey prepares chicken with glazed apples and vegetables in the conclusion, or part three, of our dinner challenge.

Bailey uses simple ingredients and easy cooking methods to produce complex flavors. By mixing a variety of spices, including garlic powder, cayenne pepper, brown sugar and cinnamon, Bailey creates a flavor explosion that emboldens the chicken.

The meal is easy and fun to prepare and you can successfully make it using only one pan, so cleanup is just as fast.

This delicious yet inexpensive 30-minute, restaurant-quality meal is ideal for your next family dinner, and remember that you can always substitute your family’s favorite vegetables if cauliflower, broccoli and carrots do not reach the top of the list.

Also, watch all three parts to see if you have a favorite.

Yankee Chicken

Ingredients

2, 6-ounce chicken breasts

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 apples, peeled, sliced

2 cups vegetable medley

1/2 cup orange juice

2 tablespoons brown sugar

1/2 teaspoon cinnamon

Instructions

1. Mix garlic, salt and peppers together, and use to coat the chicken breasts.

2. Heat vegetable oil over medium heat in a medium to large skillet.

3. Place the chicken breasts in the skillet and cook for 3 to 5 minutes per side.

4. Peel the apples, quarter them and remove the core. Slice the apple wedges into thin wedges, roughly 6 wedges per quarter.

5. Remove the chicken from the skillet and set it aside. To the skillet, add orange juice and brown sugar and cinnamon.

6. Bring the mixture to a boil and add the vegetable medley and apples.

7. Cover the mixture and cook for 4-6 minutes, or until the vegetables are fork tender.

8. Place the chicken back in the skillet to heat it.

9. Plate and serve.

Recipe courtesy of Jim Bailey, The Yankee Chef, 2013.