I need some help with creating a dish. There is a cooking competition in my town that's worth a free culinary course of 1 year and my weight in wine(lols).
The first recipe chosen will be a white meat recipe, I have 11 days to send it to the judges. This is what I thought:
"Asian Style" chicken entry
Garlic + Ginger (maybe some paprica and ground clove) rubbed chicken with salt and pepper. With a thin honey glaze to contrast with the spices, covered in white and black baked sesame seeds for appearance + smell.
"French Style" chicken entry.
Mustard, salt and pepper dryrubbed chicken, honey glaze and covered with coarse almonds.
Here are my concerns: I've never tried powdered mustard so I have no idea if it will end up tasting like shit if I use it to dryrub the chicken before cooking. Also, I think most entries will be either fish or pork, maybe a chicken breast will look too basic.
What do you guys think? any help?