Recipe by Kristen in Chicago
This is a favorite of my families. I tweaked it a bit so it would conform to the contest regulations, but it is basically the same recipe. Hope you enjoy it.
Top Review by Rita~
I seasoned the chicken breast with garlic powder and pepper and I sliced and did not pound the chicken, If you use duck I don`t see any reason to tenderize it for they are very tender as were these chicken breasts. This is not an eye appealing meal at all. I do understand that these ingredients had to be used for the contest. I suggest using an all purpose flour with the buckwheat(The dark color of buckwheat made it look like dirt on the breasts). The honey, buttermilk (which could be cut back by 1/2) or the buchwheat gave the breasts a gooey not appetizing texture. The breasts did come out vey tender but when the family saw it they did not want it. I ended up washing off the coating slicing and tossing it into the rice with a cup of corn for color. Sorry I can`t give this a higher rating but it just didn`t work for the family and myself. I can see if maybe you marinade the breasts in the buttermilk drain of excess then dust in a seasoned buckwheat/flour mixture place into a prepared oiled pan and then drizzle honey over it using as a glaze. I`m having a hard time with the rating and I`m very sorry for the 2 stars But it`s 2 stars because I did manage to mix it into a meal that the family ended up eating not knowing it was the same as they just didn`t want.
- 1 cup buckwheat flour
- 4 tablespoons honey
- 4 boneless skinless duck breasts
- 4 cups cooked brown rice
- 1 cup buttermilk (or soy equivalent)
Directions See How It's Made
- Pound boneless skinless duck breasts until very thin.
- Spread 1 T of honey on each breast.
- Dip duck breasts into buttermilk and then the buckwheat flour.
- Bake in 350 degree oven for 30 minutes, or until breasts are cooked through.
- Serve over 1 cup of brown rice.
- Steamed veggies go well with this dish.