We couldn’t believe the response … nearly a hundred mouth-watering recipes were submitted … and today we announced the winner.
Chef Antonio Palacios with Iggy’s Sports Grill visited Studio 5 and mentioned that there were close to 100 entries in the Entrée Giveaway and it was extremely hard to judge because each recipe was fantastic. But Iggy’s criterion had to revolve around the idea of making a mass recipe for all its 12 locations with the resources available to the restaurant.
The winning recipe belongs to Tiffany Magalei of Farmington, Utah. Tiffany wins a $500 Gift Card from Iggy’s Sports Grill plus her recipe will be a featured special soon in all of Iggy’s participating restaurants.
Thanks to Iggy’s Sports Grill and to all Studio 5 viewers. And thanks Chef Antonio and his staff for judging the competition. Look for Tiffany’s Chicken Gobbler below and at the KSL Recipe website
Tender succulent chicken, sautéed in a white cream sauce, topped with onions, prosciutto, sprinkled with parmesan and mozzarella cheese and spread on a toasted baguette. Can be served with a Green Bean chorizo mix
3 slices prosciutto
2 chicken breasts
1 cup sour cream
1 cup mozzarella cheese
½ cup parmesan cheese
½ teas basil
½ teas kosher salt
½ teas pepper
½ teas parsley
1 teas olive oil
3 cloves garlic, minced
3 T. softened butter
Slice baguette down the center horizontally, so it looks like a long sandwich. Mix softened butter with 3 cloves (minced) garlic. Spread butter spread over baguette slices and set aside. Shred prosciutto into thin strips. Cube chicken breasts, trim excess fat. Preheat oven to 450.
While chicken is cooking, thinly slice onions. Saute onions in small pan with olive oil. First cut chicken breasts into cubes. In a skillet drizzle some olive oil. Season chicken with pepper, basil, kosher salt and parsley. Cook chicken breast cubes over medium heat until tender. Drain. Next add the sour cream, stir it in skillet with the chicken until well mixed and warm.
Then spread chicken over baguette , fill in with the extra creamy sauce from the pan. Next place the sautéed onion slices in between followed by the shredded prosciutto. Then sprinkle with fresh parmesan and mozzarella cheese. Now sprinkle with a little pepper and parsley. Place directly on rack (this will make the baguettes toastier and yummier) in oven for 10-15 minutes, or until the cheese has melted. Next remove baguette slices from oven. Cut into smaller 2 ½ inch slices with an electric knife. Serve and enjoy.