• 4 chicken breast halves, boneless and skinless
  • ½ cup coarsely chopped onion
  • 1 cup chicken stock
  • ½ cup canned pumpkin purée
  • ½ cup heavy cream
  • cup coarsely chopped roasted red peppers
  • ¾ teaspoon salt
  • ¼ teaspoon paprika
  • cup finely crushed ginger snap cookies
  • 3 tablespoons flour
  • ½ teaspoon ground thyme
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon milk
  • 3 cups cooked white rice
  • chopped fresh parsley


1. Between 2 sheets wax paper, place chicken and pound to 3/8 inch thickness. Cut each in half, making 8 thin pieces of chicken.
2. Coat large nonstick skillet with cooking spray and place over medium heat. Add onion and sauté until transparent, about 3 minutes.
3. Whisk in chicken stock and pumpkin purée. Reduce heat to low and whisk in cream, roasted red peppers, salt and paprika. Continue to simmer over low heat about 10 minutes or until thickened and reduced.
4. In shallow bowl, mix together ginger snap crumbs, flour, thyme and salt. In separate shallow bowl, combine egg and milk.
5. Lightly spray another large skillet with cooking spray and place over medium heat.
6. Dip chicken pieces in egg mixture and then ginger snap crumbs, coating well.
7. Add chicken to skillet and cook about 2 minutes per side until brown and cooked through. Place rice on large serving platter and arrange chicken on top. Spoon pumpkin sauce over chicken and garnish with chopped parsley.



Shannon Kohn
Simpsonville, SC
2005 Finalist