29 APR

Grilled California Chicken Pizza with Bartlett Pears

Grilled CA Chicken Pizza with Bartlett Pears4 boneless, skinless California chicken breasts
1/2 cup olive oil, divided
1 can (15-1/4 ounce) Bartlett pears, juice reserved; pears cut into 1/2-inch chunks
4 tablespoons minced garlic, divided
4 tablespoons each fresh chopped basil, Italian parsley, cilantro, oregano, rosemary, chives, thyme, divided
4 teaspoons sea salt, divided
coarse corn meal, as needed
1 loaf frozen yeast bread, thawed
1-1/2 cups Gorgonzola cheese, crumbled
1-1/2 cups each shredded fontina, Asiago and mozzarella cheeses

Marinate chicken in 1/4 cup olive oil, juice from canned Bartlett pears, 2 tablespoons garlic, 2 tablespoons each of chopped herbs and 2 teaspoons salt for one hour. Remove from marinade and grill about 5-7 minutes per side, or until done. Let cool; cut into 1-inch pieces.

Preheat oven to 450 degrees F. Sprinkle 12 to 14-inch pizza pan or stone with coarse corn meal. Roll thawed dough into a 12 to 14-inch circle and transfer to pan. Mix Gorgonzola, fontina, Asiago and mozzarella cheeses with remaining olive oil, garlic, herbs and salt. Spread cheese mixture over dough. Top with chopped chicken and pears. Bake 20-25 minutes, until pizza is done and browned on bottom.

Second Place, Chicken Traditions with Flair
Developed by: Linda Young, Petaluma, California

29 APR

Gorgonzola Chicken and Carmelized Pear Salad

Gorgonzola Chicken and Carmelized Pear Salad1 tablespoon butter
2 fresh firm California Bartlett Pears, cored and sliced into wedges
dash salt and pepper
2 tablespoons Grand Marnier
4 ounces Gorgonzola cheese, crumbled
1/2 cup mayonnaise
2 teaspoons lemon juice
1 clove garlic, minced
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1 pound Foster Farms Fast Favorites Grilled Chicken Breast strips, refrigerated
1 package (5 ounces) spring mix salad greens
1/4 cup bottled raspberry vinaigrette
1/2 cup walnut halves
1/2 cup fresh raspberries

Heat butter in large skillet over medium heat until melted. Add pears; season with salt and pepper, to taste. Cook pears 8 minutes or until golden and caramelized. Add Grand Marnier and heat through. Remove from heat; cool. Meanwhile, combine Gorgonzola, mayonnaise, lemon juice, garlic, cayenne pepper and black pepper in medium bowl. Reserve 1/2 cup dressing. Add chicken strips to remaining dressing; toss well to coat.

To assemble salad, toss mixed greens with vinaigrette. Transfer greens to a serving platter or individual plates. Top with caramelized pears and chicken. Sprinkle with walnuts. Garnish with raspberries. Serve with reserved Gorgonzola dressing.
4 servings.

Grand Prize, Chicken Traditions with Flair Category
Developed by: Kathleen Johnson, Ellensburg, Washington

27 FEB

California Round Ups


2005 3rd Place Winner
Chicken Traditions with Flair
Kylie Glover, Mesa AZ

1          California Avocado, mashed
1          4-ounce package cream cheese, softened
5          fresh California Tomatoes, chopped
1          4-ounce can chopped green chiles
1          bunch green onions, sliced thin
1/4       cup cilantro leaves
1          teaspoon minced garlic
1          teaspoon dried oregano
juice of one lime
2          teaspoons salt
1          teaspoon fresh ground black pepper
2          cooked boneless, skinless California chicken breasts, shredded
4          flour tortillas, 6-inch

In a small bowl, blend mashed avocado and cream cheese; set aside. Put tomatoes, chiles, onion, cilantro, garlic, oregano and lime juice into food processor; pulse until finely chopped. Season with salt and pepper to taste. Drain salsa. Add to medium bowl and add shredded chicken; mix together. Spread avocado/cheese mixture on each tortilla, about ½-inch from edge. Top with chicken salsa. Roll up jellyroll style and wrap tightly in plastic wrap; refrigerate at least 1 hour. Cut each roll into ½-inch slices for appetizer servings or in half for sandwich.

27 FEB

Bruschetta Chicken with Walnut Pesto Pasta


2005 3rd Place Winner
Chicken with an Ethnic Twist
Bekki Leber, Denair, CA

4          boneless, skinless California chicken breasts
olive oil
salt and pepper to taste
Italian seasoning to taste

4           fresh California Roma Tomatoes, seeded and diced
1          clove garlic, minced
10         fresh large basil leaves, chiffonade

1/2        pound linguini
2          cups fresh basil leaves
3/4        cup grated Real California Parmesan cheese
3/4        cup toasted California Walnuts
2          cloves garlic
olive oil, as needed
salt and pepper

Preheat outdoor grill or indoor grill pan. Rub chicken breasts with olive oil; season with salt and pepper and Italian seasoning. Grill chicken breasts 4-5 minutes on each side, or until done. Reserve cooked chicken on plate; cover with foil.

While chicken is cooking, mix tomatoes, garlic, 3/4 of slivered basil, olive oil and salt and pepper to taste; reserve.

Meanwhile, in food processor, blend basil, Parmesan, walnuts, salt and pepper. Add oil until pesto is desired consistency, about 1/4-to 1/2-cup. Meanwhile, cook pasta according to package; drain; toss with pesto.

To serve, divide pasta between 4 plates. Slice chicken breasts and fan across pasta. Top chicken with tomato mixture. Garnish with remaining basil.

27 FEB

Balsamic Fig Chicken Breasts with Cremini Herb Sauce


2005 2nd Place Winner
Chicken Traditions with Flair
Kristine Snyder, Kihei HI

8          dried California Mission Figs, stems removed, coarsely chopped
2          tablespoons balsamic vinegar
1          tablespoon honey
4          cloves garlic
1/4        teaspoon salt
4          California Chicken boneless half breasts
Salt and freshly ground black pepper

2          tablespoons butter
1/2       medium onion, thinly sliced
1/2       pound cremini mushrooms, sliced
3          dried California Mission Figs, stems removed, finely chopped
2          tablespoons flour
3          tablespoons balsamic vinegar
1         14-ounce can chicken broth
3/4       teaspoon minced fresh sage
1/2       teaspoon minced fresh rosemary

Place figs, balsamic vinegar, honey, garlic and salt in small food processor; puree. Loosen chicken skin with fingers and spread fig mixture between skin and breast meat. Season outside of chicken pieces with salt and pepper.

Preheat oven to 400 degrees F. Heat large fry pan over medium high heat, add chicken and cook 4 minutes per side to brown. Transfer chicken to baking dish and bake 35-40 minutes or until internal temperature reaches 165 degrees F.

Meanwhile, in same fry pan, add butter, onion, mushrooms and chopped figs; sauté 8 minutes until browned. Add flour and cook 2 minutes. Add vinegar, stirring up browned bits. Gradually add broth and boil 7-9 minutes until thickened. Reduce heat and add sage and rosemary; simmer 5 minutes. Season to taste with salt and pepper. Serve chicken with sauce.

Makes 4 servings.

27 FEB

Smoky Sweet Chicken with Cilantro Lime Crème Fraiche


2005 2nd Place Winner
Chicken with an Ethnic Twist
Elizabeth Bennett, Mill Creek, WA

2          ounces chipotle chiles in adobo sauce* (about 2)
1/2       cup molasses
1/4       cup canola oil
3          tablespoons butter, melted
1/4       cup firmly packed brown sugar
1/2       cup + 1 tablespoon cilantro, chopped
8          boneless California chicken thighs
1          small yellow onion, diced
1          large clove garlic, minced
1/2       cup sour cream
1          tablespoon heavy cream
1          tablespoon lime juice

Preheat oven to 350 degrees F. In a food processor, puree chipotles in adobo sauce, molasses, 1/8 cup canola oil, butter and brown sugar. Stir in 1/2 cup cilantro; set aside. In a large heavy skillet, heat 2 tablespoons canola oil over medium heat. Brown both sides of chicken, approximately 5 minutes per side. Remove chicken from skillet and place in 13-inch by 9-inch glass baking dish. In same skillet, sauté onion for about 7 minutes or until onion is translucent and golden. Add garlic and sauté for another 2 minutes. Stir onions and garlic into chipotle mixture; pour over chicken. Bake 30-40 minutes or until chicken reads 170 degrees F on a meat thermometer. In a small bowl, whisk together sour cream, heavy cream and lime juice. Stir in remaining cilantro. To serve, place 2 thighs per plate. Drizzle cilantro lime crème fraiche over chicken. Garnish with cilantro sprigs.

*Chipotle chiles with adobo sauce can be found in the Hispanic Foods section of the grocery store.

27 FEB

Mahogany Chicken


2005 Grand Prize Winner
Chicken with an Ethnic Twist Category
Aaron J. Page, Toluca Lake, CA

1           cup Hoisin sauce
1           cup soy sauce
1-1/2     cups honey
1/4        cup rice vinegar
1/4        cup chopped garlic
1/4        cup chopped ginger
1/8        cup chili paste
1           whole California roaster chicken, 4-5 pounds

Warm marinade ingredients in saucepan until honey dissolves. Place whole chicken in large bowl and pour marinade over to coat.  Cover and refrigerate 1 to 3 days. When ready to cook, remove chicken from marinade and place on a rack in roasting pan. Bake for about 60-90 minutes at 350 degrees F. until meat thermometer registers 180 degrees F when inserted into thickest part of thigh.  Baste every 20 mi

27 FEB

Roasted Chicken Thighs with Prosciutto, Blue Cheese and Fresh Figs


2005 Grand Prize Winner
Chicken Traditions with Flair
Wendy Williams, Irvine CA

1/2        cup + 4 tablespoons red port wine
1/2        cup balsamic vinegar
8           skinless, boneless California chicken thighs
4           cloves garlic, minced
8           slices prosciutto
2           ounces crumbled Real California Blue Cheese
8           fresh California figs
5           sprigs fresh thyme, leaves removed from stems
2           tablespoons olive oil
1           teaspoon each salt and black pepper
1           tablespoon unsalted butter

Preheat oven to 375 degrees F.

In large plastic bag, combine 1/2 cup Port, 1/2 cup balsamic vinegar, 1/2 teaspoon each salt and pepper and 1 minced garlic clove. Add chicken thighs and marinate 1/2 hour to overnight. Remove chicken from marinade and set aside. Discard marinade.

Sprinkle each thigh with 1/4 teaspoon each salt and pepper and equal amounts of crumbled blue cheese. Wrap each thigh with slice of prosciutto and place in greased baking pan. Wash and dry figs; slice in half; place in pan with chicken. Sprinkle chicken with remaining garlic and thyme; drizzle with olive oil. Bake uncovered for 45 minutes.

In small saucepan over medium heat, reduce 4 tablespoons Port, 1/4 cup pan drippings and 1/4 teaspoon each salt and pepper; simmer and reduce by one-quarter. Stir in butter until melted. Drizzle sauce over each serving.

Makes 4 servings.