COOK-OFF RECIPES:

This entrée of pan-fried chicken in a ground nut crust on a bed of Horiatiki Salad was prepared at the 2006 PCA South Burnett Regional Culinary Competition by Southern Queensland Institute of TAFE Hospitality Student Ernie Wilson.

Wine Accompaniment:
Kingsley Grove 2005 Jimmy's Block Chardonnay

Ingredients
4 organic chicken tenderloins
1 cup flour
Pinch salt
1 free-range egg
1/2 cup milk
1 cup white bread crumbs, fresh
1/3 cup Hi Oleic peanut meal
1/2 cup ghee
1 ripe Roma tomato
1/2 continental cucumber
1/2 yellow capsicum
1/2 red Spanish onion
2 cups baby lettuce leaves or mesculin
2 tbsp extra virgin olive oil
1 tbsp white Balsamic vinegar
8 black olives in red wine marinade
8 basil leaves, torn
100g feta
Black pepper, ground

Method

For chicken: Dredge tenderloins in seasoned flour. Dip in egg wash (egg and milk whisked together). Coat in dry mixture of breadcrumbs and peanut meal. Gently panfry coated chicken in clarified butter (ghee). When golden brown and cooked through, remove and place on paper towel, and put aside.

For salad: Cut tomatoes into wedges and place in a large serving bowl with chunks of cucumber, capsicum and finely sliced onion rings. Pour on vinaigrette of olive oil and balsamic vinegar and toss ingredients together. Scatter olives, torn basil leaves and cubes of feta cheese on top. Season with fresh ground black pepper.

To serve: Place chicken tenderloins on top of salad and garnish with opal basil.

Serves 2

Local Produce:
Organic chicken tenderloins - Bendele Farm, Kilkivan
Milk - Sameway Fresh (Calvert Farms), Nanango
Hi Oleic peanut meal - PCA, Kingaroy
Extra virgin olive oil - Proteco, Kingaroy
Olives - Proteco, Kingaroy
Gourmet feta - Kingaroy Cheese, Kingaroy
Wine - Kingsley Grove, Kingaroy