Rosa Fiore of Shoemakersville, Pennsylvania, won a second place and $10,000 in the National Chicken Cooking Contest for her "Sicilian Sweet and Sour Chicken." The judges liked the balance of flavors in the dish, which Rosa said is a traditional Sicilian approach combining raisins and sugar for sweet and vinegar, capers, and olives for tart. She is a native of Sicily; her family moved here when she was seven years old, and she and her husband, Salvatore, run a restaurant in Shoemakersville. Rosa also owns a tanning salon and sauna.
In small dish, place raisins. Add wine and set aside. Between 2 sheets plastic wrap, place chicken and pound to 1/4 inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour. In large frypan over medium high heat, place oil.
Add chicken and cook about 10 minutes to brown on both sides. Remove chicken and add onion and garlic to pan. Saut about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through. Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato skin roses.
Republished with permission, National Chicken Council.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4|
|Calories from Fat: 111 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 373.8mg||13 %|
|Potassium 716.1mg||19 %|
|Total Carbohydrate 32.3g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 29.3g|
|Protein 31.1g||44 %|
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Calories per serving: 368
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