Tropical Twist Chicken Piccata – Country Crock Grand Prize Winner!
What a week this has been! Each day we have revealed a winner in our first ever members-only recipe contest. Here is a quick recap:
5th place Honorable Mention – Cranberry Chutney Appetizer Tarts
4th place Honorable Mention – Roasted Crusted Halibut with Spicy Braised Grapes
3rd place $200 – Almond-Crusted Salted Caramel Pineapple Tart
2nd place $300 – Apple-Butternut Squash Bake with Panko, Rosemary, and Gruyere
Grand Prize winner of $500 is Lisa Keys for her “Tropical Twist Chicken Piccata!”
Our judge enjoyed how Lisa showcased two different Country Crock products in her entry. She also noted the use of reduced sodium broth, chicken breasts and incorporating fruit, for a creative and lighter version of a classic family favorite.
Congratulations Lisa!
Lisa says, “I created this recipe just for the Country Crock recipe contest. One of the best things about entering recipe contests is learning about and trying new products and the Country Crock Honey Spread inspired me. I picked a few of my favorite ingredients, the chicken and pineapple, which I already had on hand and it simply came together.”
- 2 tablespoons Country Crock Spread
- 2 tablespoons all purpose flour
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 4 boneless, skinless chicken breast halves
- 1 (8 oz) can pineapple chunks, drained, juice reserved
- ¼ cup low-salt chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons Country Crock Honey Spread
- 2 green onions, thinly sliced on the bias
- 2 tablespoons chopped cilantro
- Melt Country Crock Spread in a large skillet over medium-high heat. Meanwhile, combine flour, ginger, pepper, garlic powder and salt in a shallow plate. Dredge chicken in flour mixture, shaking off excess. Cook chicken in skillet 2 to 3 minutes per side or until just cooked through; transfer to warm serving plate. Add pineapple to skillet; cook, stirring 2 to 3 minutes or until pineapple takes on a golden brown color. Add pineapple juice and broth to skillet, stirring to loosen browned bits on bottom of skillet. Whisk in mustard and Country Crock Honey Spread; simmer 1 minute or until slightly reduced. Stir in green onions and 1tablespoon cilantro; spoon sauce over chicken. Sprinkle with remaining cilantro. Serves 4.
Congrats, Lisa
Congratulations, Lisa! It looks wonderful!
Congrats, Lisa, and all of the CCC winners. Recipes are outstanding.
Well, I was just surprised and honored to be the winner in CCC’s first contest. Thanks to Kristina for presenting the contest and Country Crock for sponsoring it…and a big hug to the judge! All the winning recipes look and sound wonderful and make a complete dinner party when you think about it!
Just saved this to my recipe box (ziplist) but going to rename it Lisa’s Tropical Twist Chicken Picata. Cannot wait to try — i love using cilantro!!
C*O*N*G*R*A*T*U*L*A*T*I*O*N*S! Winner, winner Country Crock Chicken Dinner W*I*N*N*E*R!!
A big congratulations Lisa on the grand prize
Congratulations, Lisa! Your recipe looks delicious!
Congrats, Lisa! Looks like a wonderful recipe! And congrats to all the other Country Crock winners too!
Not surprised that out of the very talented members of CCC it is Lisa Keys that takes the first top spot 🙂 what a really creative delicious recipe! I can’t wait to try it!
Truley inspiring, congrats Lisa!
Thanks for all the wonderful comments. The world is a better place as I live among such a kind and generous group of men and women who love to share their food and creativity.
Really pretty and sounds so good. Congrats!
Congratulations Lisa for creating such a beautiful dish!
Congratulations Lisa.You recipe sounds amazinf-Will definitely make it this week!
Congratulations Lisa, it’s a great recipe for sure!
Congats Lisa, recipe looks wonderful, I think I will make it this weekend. My kids are coming to visit and I was looking for a great recipe. Can’t wait. Thanks, Linda Drumm