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Recipe submitted by Kathleen Boulanger, Williston, VT

Peppercorn Chicken Medallions

3 whole skinless, boneless broiler-fryer chicken breasts
Soy and Sesame Marinade (recipe follows)
12 scallions, white and 1.inch of green tops included
1/2 cup canned chicken broth
2 tablespoons mixture coarsely crushed black, white, green, Jamaican and Szechuan peppercorns
1/2 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil
Red pepper rings
Belgian endive

1. Place chicken between 2 sheets of plastic wrap; gently pound to 1/4-inch thickness.
2. Place 4 scallions lengthwise over each chicken breast. Roll lengthwise and tie with kitched string.
3. In small shallow dish, place chickenrolls; brush with marinade and place in refrigerator 15 minutes.
4. In small saucepan, place chicken broth and bring to a boil over medium heat. Reduce heat to low temperature and simmer about 5 minutes or until broth has reduced to 1/4 cup; set aside and keep warm.
5. Remove chicken from marinade. Pat peppercorn mixture on chicken, coating well. Sprinkle with salt.
6. In medium ovenproof frypan, place butter and vegetable oil and heat over medium high temperature until butter melts. Add chicken rolls and cook, turning, 8 minutes. Transfer frypan to 375F. oven; cook about 10 minutes, turning chicken once.
7. Remove chicken to cutting board; let stand 5 minutes. Slice chicken into medallions and arrange in circle on medium platter lined with Belgium endive. Spoon chicken broth over medallions. Cut one slit in pepper rings and circle medallions.

Makes 4 servings.

Soy and Sesame Marinade: In small dish, mix together 1/4 cup lite soy sauce, 1 tablespoon sesame oil, 1 garlic clove (minced), 1 teaspoon minced ginger and 1/2 teaspoon minced parsley leaves.

Recipe provided courtesy of the National Chicken Council. Used with permission.