Katherine Wright Melanie Krawiek took first place in the Art Institute of Pittsburgh's culinary program's Girl Scout Cookie challenge. She created Sweet Teriyaki Samoas Chicken Breast and Crunchy Beans. Click photo for larger image.

First place in the Art Institute of Pittsburgh's Culinary Cookie Creations contest -- pitting recipes made with Girl Scout Cookies -- was this chicken recipe by Melanie Krawiek. Amanda Dopler's dessert recipe that follows also won a prize and also uses Samoas, as well as Sugar Free Little Brownies.

These and additional recipes are available by clicking here.

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SWEET TERIYAKI SAMOA CHICKEN BREAST AND CRUNCHY GREEN BEANS

Marinade

• 12 ounces sake
  
• 12 ounces soy sauce
  
• 4 ounces sugar
  
• 1 ounce minced ginger
  
• 1 ounce minced garlic

	Melanie Krawiek's Sweet Teriyaki Samoas Chicken Breast and Crunchy Green Beans. Click photo for larger image.

Chicken

• 10 chicken breasts
  
• 12 ounces sugar
  
• 12 ounces water
  
• Few drops lemon juice
  
• 30 Girl Scout Samoas -- remove coconut and caramel tops and reserve; crush cookie bottoms and reserve
  
• 50 green beans, cleaned
  
• 2 ounces clarified butter
  
• Salt and pepper to taste

Place marinade ingredients in a small bowl, stir until combined, set aside.

Place chicken breasts in shallow dish, pour marinade over them, cover dish with plastic wrap. Refrigerate 1 hour.

Preheat grill.

Heat water and sugar in a saucepan until it simmers; add drops of lemon juice and caramel/coconut cookie tops. Let cookie tops slowly melt.

Remove chicken from marinade. Pour remaining marinade into melted cookie top mix; simmer until sticky yet liquid in consistency.

Grill both sides of chicken. Continue to cook in oven at 375 degrees if breasts do not reach 165 degrees internally during grilling. Using pastry brush, glaze chicken with marinade mixture.

Boil and shock green beans.

Heat clarified butter in saute pan, toss in beans and season to taste. Add a tablespoon of remaining marinade/caramel mixture. Toss until lightly covered. Sprinkle in finely crushed cookie bottoms, season with salt and pepper to taste.

For added crunch, dust the chicken with crushed cookie bottoms just before serving.

-- Melanie Krawiek

SA-MOR-A BANANAS?

For sauce

• 2 pints red raspberries
  
• 4 bananas peeled and cut in half

• 8 Samoas cookies, chopped
  
• 8 spring roll wrappers
  
• 2 teaspoons cornstarch
  
• 2 tablespoons water
  
• Frying oil, heated to 350 degrees
  
• Honey (as needed)
  
• 8 Sugar Free Little Brownies Girl Scout Cookies, chopped very fine

Place raspberries in a blender/food processor and puree.

Strain to remove seeds. Chill.

Roll banana halves in Samoas until well coated.

Mix together cornstarch and water. This will be the sealer for the spring rolls.

Place the spring roll wrapper on flat surface and smear the sealer over 1/2-inch of the outer edges. Place the half banana rolled in Samoas into the center and roll up like a burrito.

Place the wrapped banana in the 350-degree frying oil and fry for 5 minutes or until golden brown. Place on paper towel until cool enough to touch.

Brush the fried banana with honey and roll in the Brownie dust.

Serve warm with the red raspberry sauce.

-- Amanda Dopler