29 APR

Zingy Peachy Roast Chicken

Zingy Peachy Roast Chicken1 whole California chicken, (4 to 5 pounds)
2 fresh California peaches, peeled and pits removed, coarsely chopped
1 cup chopped sweet onion
1/4 cup lightly packed chopped cilantro
1 tablespoon fresh minced jalapeno
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons peach jam
2 tablespoons tequila (can substitute brandy or peach schnapps)
1 tablespoon olive oil

Preheat oven to 375 degrees F. Rinse and dry chicken. Loosen skin on breast and thighs by slipping fingers under edge. Finely chop 1/2 cup of the peach chunks; slip under entire breast and thigh skin. Place chicken on a rack in a roasting pan. Mix remaining peaches, onion, cilantro and jalapeno; place inside chicken cavity. Sprinkle chicken with salt and pepper. Mix jam, tequila and olive oil and brush over chicken. Place roasting pan in oven and roast about 20 minutes per pound, or until done. (Thermometer should read 180 degrees F. at deepest part of thigh.) Remove from oven and let rest 10 minutes.

6 servings.

Third Place, Chicken with an Ethnic Twist
Developed by: Mickey Strang, McKinleyville, California

29 APR

Little Havana El Jefe Pollo

El Jeffe Pollo

1 box (7 ounces) black bean and rice mixture
4 ounces Spanish chorizo, casing removed and crumbled
5 ounces grated Monterey Jack cheese, divided
4 boneless, skinless California chicken breasts
1 California Roma tomato, sliced into 8 pieces
1 ripe plantain, peeled and sliced to 1/4″ thickness
olive oil, as needed
1/2 teaspoon granulated sugar
1 California avocado, quartered and sliced

Preheat oven to 425 degrees F. Prepare rice and bean mixture according to package directions. While rice is cooking, fry crumbled chorizo in frying pan until crisp and pieces are small; drain on paper towel. Wipe fry pan clean. Place chorizo in small bowl and mix with 4 ounces Jack cheese. Set aside. Cut into the fattest side of each chicken breast making a “packet”, making sure to not cut all the way through. Stuff each breast with an equal amount of chorizo mix; press firmly to close or secure with toothpicks. Place breasts in 9×9-inch baking pan. Place two tomato slices on each breast and sprinkle remaining 1 ounce cheese over top of all. Bake for 25 minutes.

While chicken is cooking, heat enough olive oil in the bottom of the fry pan, about half-way up a plantain slice. Heat oil over high heat. Place plantain slices in hot oil and fry for two minutes per side, until slightly crispy and browned. Remove from oil, drain on paper towels; sprinkle with sugar.

When chicken is done, divide bean and rice mixture among four dinner plates and place a breast on each of the mounds. Garnish with fried plantains and avocado slices.
4 servings.

Second Place, Chicken with an Ethnic Twist Category
Developed by: Suzanne Finne, Saugus, California

29 APR

Calypso Coconut Chicken with Mango-Peach Marmalade

Calypso Coconut ChickenMango-Peach Marmalade
1 fresh mango, peeled and diced
2 fresh California peaches, peeled and diced
1/4 cup sugar
1-1/2 teaspoons minced jalapeno
1 tablespoon fresh lemon juice
1 teaspoon rice vinegar
2 tablespoons chopped fresh cilantro

3/4 cup flour
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 eggs
2 tablespoons soy sauce
1 cup sweetened shredded coconut
1 cup panko bread crumbs
1-1/4 pounds California chicken breast tenders
3 tablespoons vegetable oil
cilantro sprigs, for garnish

To make marmalade, combine mango, peaches, sugar, jalapeno, lemon juice and vinegar in small saucepan. Simmer over medium-low heat 20 minutes, stirring occasionally. Remove from heat and stir in cilantro. Set aside.

Combine flour, salt, ginger and cayenne pepper in a shallow dish. In small bowl, whisk eggs with soy sauce. In another shallow dish, combine coconut and panko crumbs. Dredge chicken in flour mixture, dip in egg mixture, then coat with coconut mixture, pressing to adhere. Heat oil in nonstick skillet over medium-high heat. Add chicken and saute 3-4 minutes per side, until golden brown and cooked through. Garnish with cilantro and serve with Mango-Peach Marmalade.

Makes 6 appetizer servings or 4 main dish servings

Grand Prize, Chicken with an Ethnic Twist Category
Developed by: Kristine Snyder, Kihei, Hawaii

29 APR

Thyme and Thyme Again Chicken Noodle Soup

img1241/2 pound ground California chicken
1/4 cup finely chopped red onion
2 tablespoons plain breadcrumbs
1 egg, lightly beaten
1-1/2 teaspoons Worcestershire sauce
1 tablespoon flat leaf parsley, chopped
1 tablespoon fresh thyme leaves, minced (or 1-1/2 teaspoons dried)
1 tablespoon fresh oregano, chopped (or ½ teaspoon dried)
1-1/2 teaspoons coarse salt, divided
1/4 teaspoon coarse ground black pepper, divided
1/4 teaspoon hot red pepper flakes, crushed
2 teaspoons olive oil
1/4 pound soba noodles
1 can (32 ounces) chicken broth
1-1/2 cups water
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
thyme sprigs for garnish

In a medium bowl, combine chicken, onion, breadcrumbs, egg, Worcestershire sauce, parsley, thyme, oregano, 1 teaspoon salt, 1/8 teaspoon black pepper and red pepper flakes. Mix until well blended. Shape chicken mixture into 1-inch balls placing meatballs on a rimmed baking sheet. Cover with plastic wrap; freeze until firm, about 2-1/2 hours.

When ready to cook, remove meatballs from freezer and let stand at room temperature until slight soft on outside, about 20 minutes. In large skillet, heat oil over medium heat; add meatballs. Cook, stirring occasionally, until well browned and almost cooked through. Transfer meatballs to paper towel-lined plate to drain. Meanwhile, cook, drain and rinse soba noodles according to package directions; set aside.

Place chicken broth, water, carrots and celery in large shallow saucepan; bring to a boil over medium-high heat; season with remaining salt and black pepper. Add meatballs. Reduce heat to medium-low; simmer until meatballs are cooked through, about 10 minutes. Add cooked noodles to broth mixture; cover and set aside. To serve, spoon four or five meatballs into 4 soup bowls; ladle broth and noodle mixture equally over top of meatballs. Garnish with thyme sprigs. Serve immediately.
4 servings.

Third Prize, Chicken Traditions with Flair Category
Developed by: Betty Jean Nichols, Eugene, Oregon

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.