What he said is that it must be chicken -- use the breast from your chicken fabrication competency test was his pointed suggestion -- and the plate must include a sauce, a vegetable, a starch and a garnish.
My plan is to sauté a skinless, boneless chicken breast, slice it and make it the centerpiece of a plate that includes broccoli blanched and finished in a sauté of butter, potatoes turned in small ovals and browned, sauce suprême and a garnish of mushrooms.
If all goes well, it should look something like the photo above, taken from our textbook, Wayne Gisslen's "Professional Cooking."
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