Apple Chicken Patty and Potato Pancake Napoleons Michelle Hallock Cranston, RI 2007 Finalist 1 pound ground chicken 2 tablespoons butter, divided 1 tablespoon plus 1 teaspoon canola oil, divided 1/2 cup finely diced yellow onion 1 Golden Delicious Apple, cored and grated 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 3/4 teaspoon dried sage Cool Jalapeno Cream: recipe follows Green Onion Potato Pancakes: recipe follows chopped green onions In 10-inch skillet, place 1 tablespoon butter and 1 tablespoon canola oil over medium high heat. Add onion and saute until soft. Add apple, garlic, salt, pepper and sage; cook 2 minutes. Remove from heat and cool. In large bowl, place chicken and apple mixture. Mix well and divide into 8 equal parts; flatten to make patties about 1/2-inch thick. In 12-inch skillet, place remaining 1 tablespoon butter and 1 teaspoon oil over medium heat. Cook patties, about 5 minutes per side. To serve, place dollop of Cool Jalapeno Cream on each of 4 plates. Place warm potato pancake on each and top with chicken patty. Layer another pancake and patty and top with third pancake. Drizzle Cool Jalapeno Cream over each napoleon and garnish with chopped green onions. Makes 4 servings. Cool Jalapeno Cream: In small bowl, mix together 1/2 cup sour cream; 2 teaspoons milk; and 1 tablespoon minced Jalapeno pepper; refrigerate. Green Onion Potato Pancakes: Grate 3 large Russet potatoes into bowl of cold water. Cut 3 green onions (whites and green parts) in thin slices and mix with drained potatoes; 2 teaspoons salt; 1/2 cup freshly grated Parmesan cheese; 1 egg; 2 tablespoons flour; and 1/2 teaspoon baking powder. In large skillet, place 1 tablespoon canola oil over medium high heat. Spoon 1/4 cup potato mixture into pan and flatten to about 1/4-inch. Cook 4 at a time, about 4 minutes on each side, or until golden brown; add oil ad needed. Drain on paper towels; keep warm.