Recipe courtesy of Scott Graves
Episode: Army Cook-Off
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1 hr 10 min
20 min
50 min
1 serving


Saute Vegetables:
Roasted Garlic Mashed Potatoes:
Mango Chutney:


Preheat oven to 350 degrees F.

In saute pan over medium heat, add the butter and melt. Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. The internal temperature should be 160 degrees F on an instant-read thermometer.

Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt. Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes. Finish in the oven as necessary. The internal temperature should be 160 degrees F on an instant-read thermometer.

Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney.

Saute Vegetables:

Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside.

Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through.

Roasted Garlic Mashed Potatoes:

In large pot, boil the potatoes until tender. Drain well.

In mixing bowl, combine all ingredients until blended well. Pipe decoratively from a pastry bag or dollop with a large spoon.

Mango Chutney:

Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature.

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