Frank Mullin of Mintwood Place won the right last weekend to represent the District of Columbia in this year's National Chicken Cooking Contest. Mullin's "Fast and Fancy Chicken" was judged the winner in a competition held at the Kitchen Bazaar cookware store. He will compete for the $10,000-first prize in Charleston, S.C., on July 25.


(4 servings) 2 whole chicken breasts, halved, boned and skinned 1 package (12 ounces) frozen spinach souffle, thawed and diced 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon finely chopped onion 1/4 teaspoon nutmeg 3 tablespoons butter 1 teaspoon paprika 1/2 teaspoon sage 1/2 teaspoon thyme 1/2 teaspoon garlin powder 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper

Place spinach in a large, shallow baking pan. In a bowl, mix together sour cream, mayonnaise, onion and nutmeg. Mix with spinach and spread evenly over bottom of pan. Melt butter in a frying pan over medium heat. Add seasonings and stir until butter is hot and frothy, about 3 minutes. Add chicken and cook, turning once, until brown on both sides - about 5 minutes.

Transfer chicken to baking pan, atop spinach mixture. Pour drippings from frying pan over chicken, then sprinkle on 1 tablespoon lemon juice, salt and pepper. Cover and bake in a 325-degree overn for 25 minutes, or until a fork can be inserted in the chicken with ease. Sprinkle remaining tablespoon of lemon juice on chicken before serving. CAPTION: Illustration, no caption