Cook up $50,000Cook chicken for prize money by Phyllis Steinberg Your mother’s favorite chicken recipe that has been handed down for generations could be your ticket to big winnings! It’s time to get out those favorite chicken recipes because entries are now being accepted in the 48th National Chicken Cooking Contest, one of the nation’s top competitive cooking events.
The grand prize is $50,000 for the best chicken recipe, but there are nine regional winners who will receive $1,000 and a chance to compete for the grand prize. There will also be a Judge’s Choice prize of $10,000. Entries can be submitted through the web site at www.eatchicken.com or on paper to National Chicken Cooking Contest, P.O. Box 27997, Washington DC 20038-7997 or by fax at 202-293-4005. The website www.chickencookingcontest.com has recipes from past contests and of the last cook-off. The contest is sponsored by the National Chicken Council, the chicken industry’s trade association. The contest will take place on May 2, 2009 in San Antonio, TX. A preliminary winner will be selected from each of the 50 states and the District of Columbia. Each state winner will receive $100 and his or her recipe will go on to a regional level of judging. Entries must be original, that is, developed by the cook and not previously published in substantially the same form. In my experience with writing about winning recipes for the past 25 years, I have learned that it is not the most complicated recipe that wins cooking contests, but rather it is a recipe that is easy to prepare and one that is healthy. Today’s consumers are interested in health, convenience and taste. Below are some of my favorite chicken recipes! I’ve included two recipes from the “Canyon Ranch Cooks” cookbook because of the health resort’s emphasis on nutrition and healthy lifestyles and a fabulous chicken recipe from Chef Matthew Murphy at the Ritz-Carlton in New Orleans. It’s time to start cooking chicken. The entry period for the contest will remain open until Aug. 31, 2008! You could win and also have fun traveling to Texas for the contest. Pecan Crusted Chicken with Pepper Jelly From: Chef Matthew Murphy, Ritz-Carlton New Orleans 4 boneless, skinless chicken breasts (1 and 1 /4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 & 1 /2 teaspoon freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to 1/4 inch thick. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture. Heat 1 and 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately with pepper jelly. Serves 4. Chicken Scaloppine with Mushrooms and Tarragon From: “Canyon Ranch Cooks” By Barry Correia and Scott Uehlein and the kitchen staff of Canyon Ranch Health Resort 2 tablespoons olive oil
4 skinless chicken breast halves, boned and defatted
1 /4 cup all-purpose flour
2 tablespoons diced shallots
2 cups sliced mushrooms, mixed varieties
4 tablespoons Marsala wine
1/2 cup diced tomatoes
1 tablespoon chopped fresh tarragon
2 cups chicken stock (you can use a canned variety)
1/2 teaspoon salt
1/4 teaspoon black pepper With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until one half inch thick. Cut each pounded breast in half. Heat olive oil in a large sauté pan over medium heat. Dust chicken with flour and sauté in olive oil until lightly browned on both sides. Remove chicken from pan and add shallots and mushrooms. Add wine and cook until wine has almost evaporated, about one to two minutes. Add tomatoes, tarragon, chicken stock, salt and pepper. Bring to a simmer and cook until sauce is reduced by half. Serve 1 /4 cup sauce with two breast pieces. Makes 4 servings. Note: If you are not making home made chicken stock look for the low sodium canned chicken broth. Sesame-Crusted Chicken From: “Canyon Ranch Cooks” 4 skinless chicken breast halves, boned and defatted
1 tablespoons sesame seeds
1 tablespoon black sesame seeds
1 /4 teaspoon salt
1 tablespoon sesame oil With a meat mallet, pound chicken breasts to 1 /2 inch thick between two sheets of wax paper. In a shallow bowl, combine sesame seeds and salt and sprinkle over chicken breasts. In a large sauté pan, heat sesame oil, over medium heat. When oil is hot, sauté chicken breasts until golden brown and cooked through, about 3 to 5 minutes on each side. Juices will run clear when chicken is pierced with a fork. Serves 4. | 