Pan-Roasted Chicken Breast

Chicken

1. Trim the chicken breasts, leaving the skin attached.
2. Heat the olive oil in a heavy-bottomed skillet over medium-high heat.
3. Season the chicken with the salt and black pepper.
4. Place the chicken skin-side down and sear for 1 minute. Lift the chicken occasionally to allow hot oil beneath the skin, preventing it from burning.
5. Reduce the heat to medium and continue cooking until the skin is golden brown.
6. Flip the chicken and cook for 1 to 2 minutes.
7. Add the butter and baste the chicken continuously as it melts and browns.
8. Continue cooking for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
9. Let rest for 2 to 3 minutes before serving.

Crispy Collard and Cabbage Rolls

1. Cook the bacon in a large skillet or wok over medium heat for 1 minute.
2. Increase the heat to high and add the onion, 2 cups of the collard greens, and the cabbage. Stir-fry for 1½ minutes.
3. Add the garlic and continue cooking for 1 minute, just until the greens begin to wilt.
4. Season with the salt, white pepper, and black pepper.
5. Spread the filling onto a baking sheet and cool completely. Refrigerate until chilled.
6. Mix the cornstarch and water to create a sealing paste.
7. Place two lumpia wrappers on a clean work surface. Divide the filling evenly among the wrappers, roll tightly, and seal the edges with the cornstarch mixture.
8. Heat the oil to 350°F and fry the rolls for about 2 minutes, or until crisp and golden. Drain on paper towels.

Fried Collards

1. Heat the oil to 320°F.
2. Fry the remaining collard greens until crisp.
3. Drain on paper towels and cool.

Butter-Whipped Potatoes

1. Combine the potatoes, water, and 1 tablespoon plus 1 teaspoon salt in a saucepan. Bring to a boil and cook until tender, about 18 to 20 minutes.
2. Meanwhile, heat the heavy cream, half-and-half, and butter until the butter melts.
3. Drain the potatoes and return them to the hot pan for 1 minute to remove excess moisture.
4. Pass the potatoes through a ricer or food mill.
5. Stir in the warm cream mixture and season with the remaining salt and white pepper.
6. Whisk until light and fluffy.

Lady Peas

1. Rinse the peas and place them in a saucepan with the water and smoked pork, if using.
2. Cook over medium heat, skimming any foam that rises.
3. Stir in the salt, white pepper, and butter.
4. Simmer for 30 to 35 minutes, or until tender. For a creamier texture, mash a few of the peas into the cooking liquid.

To Assemble

1. Spoon the butter-whipped potatoes onto each plate.
2. Cut each collard and cabbage roll in half and arrange beside the potatoes.
3. Spoon the lady peas around the potatoes.
4. Top with the chicken breast.
5. Garnish with the fried collards and serve immediately.

Notes

• Lumpia wrappers create a lighter, crispier texture than traditional egg roll wrappers.
• Fresh lady peas can be substituted with butter beans, black-eyed peas, or zipper peas.
• The original recipe also calls for Carolina ham cracklings as a garnish, but no recipe was provided.