Betty Kaiser
Cluck, cluck, cluck. If it’s dinnertime, I’ve probably got chicken on the brain. We seem to eat a lot more chicken at our house than in previous years. According to several sources, we’re not alone. About 33 percent of Americans eat chicken at least 3 times a week— that’s six times as much as we ate in the 1960s.
That also means that chicken is rivaling beef in our diets. And that’s a good thing. Unlike beef, chicken is nutritionally low fat. It is also a significant source of protein, niacin, B6, B12, vitamin D, iron and zinc.
While trolling around wondering what else to say about chickens, I came across some fun facts from Swampy Acres in New Hampshire. And no, I didn’t check to be sure that they’re the gospel truth. They’re just fun tidbits to entertain guests with at your next dinner party.
The chicken has been domesticated for 8,000 years.
There are more chickens on earth than humans.
America eats 8 billion chickens a year (that’s billion not million!)
If a chicken has red ear lobes, it will lay brown eggs. If it has white earlobes it will lay white eggs.
She has to eat about four pounds of feed to make a dozen eggs.
The record for multiple egg yolks in one egg is nine (!).
The largest recorded chicken egg weighed 12 ounces with two yolks.
Hooters restaurants sell 30 million pounds of chicken wings each year—enough to circle the earth at the equator.
When buying chicken meat, it’s good to remember that not all chickens are created equal. I’m very particular about the quality of chicken I buy. If the package says “Arkansas” I don’t buy it. Why? The meat is usually tough and stringy. Why bother to spend money on a product that is inedible?
If at all possible, I buy Foster Farms chickens. They are a 70-year old West Coast producer of quality poultry products. They have a good reputation, consistently good products and an informative website with tasty recipes.
All of today’s recipes come from their website, including the first one from an Oregon woman. Carol Hart of Florence, OR was a 2010 semi-finalist in the Foster Farms Fresh Chicken Cooking Contest for her Plum Good Chicken; a spicy-sweet-company-good recipe.
Foster Farms is having another contest this year. So if you have a great chicken recipe that you think is a winner, check out their website at www.fosterfarms.com/cooking contest. All recipes must be submitted by June 3 in order to be considered. There will be 5 semifinalists chosen from California, Oregon and Washington.
All of these recipes are quick, easy to prepare and relatively inexpensive. Enjoy!
PLUM GOOD CHICKEN
Carol Hart, Florence, OR
Semifinalist 2010 Foster Farms Cooking Contest
6 chicken breast halves, boneless and skinless
3 medium plums, pitted and cut into wedges
2 tablespoons honey
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/8 tsp dried red pepper flakes
1/4 cup orange juice
1 tablespoon canola oil
1 tablespoon butter
1/4 tsp salt
2 green onions, cut into 1” pieces
1 tablespoon corn starch
1/2 cup chicken broth
2 packages (10 oz) sugar snap peas, frozen
1 orange, peeled and sectioned
2 tablespoon toasted sesame seeds
In medium bowl, combine plums, honey, cloves, cardamom, red pepper flakes and orange juice. Stir well to combine.
Pound chicken breast halves to an even thickness. In large skillet over medium-high heat, warm canola oil and butter. Place chicken in pan and cook, turning, about five minutes on each side, or until well browned. Stir in plum mixture, salt and onions. In small bowl, dissolve cornstarch in chicken broth; add to pan. Reduce heat to medium-low, cover and simmer about 5 minutes, stirring occasionally. During last minute of cooking, add sugar snap peas.
Remove chicken from heat. Stir in orange sections. Sprinkle with sesame seeds before serving.
QUICK SKILLET ITALIAN CHICKEN
Serves 4
4 Individually Frozen Boneless Skinless Breast Fillets
1 teaspoon olive oil
1 medium onion, chopped
1/2 cup green or yellow bell pepper, chopped
1 14.5 ounce can Italian-style stewed tomatoes
2 tablespoons fresh lemon juice
1 12-ounce package spinach fettuccine or other pasta
1/4 cup black olives, pitted and sliced
Heat olive oil over medium-high heat in large non-stick skillet. Add frozen chicken breasts in single layer and sauté 3 minutes on each side, or until lightly browned.
Add onion, bell pepper, stewed tomatoes and lemon juice. Cover and simmer 25 to 30 minutes until the internal temperature reaches 180 degrees. Note: I added 1 tablespoon Italian seasoning.
While chicken is cooking, prepare fettuccine according to package directions. Keep warm.
When chicken is ready to serve, divide pasta among 4 dinner plates. Top with chicken breasts and tomato sauce and sprinkle with Parmesan cheese and sliced olives. Serve with tossed green salad and hard-crusted French bread.
MONTEREY CHICKEN SANDWICH
Serves 5
1 package (about 1 lb.) Thin-Sliced Boneless Skinless Breast Fillets
1 bottle Ranch dressing
8-12 slices multi-grain bread, toasted
4-6 slices (about 6 oz.) Monterey Jack cheese
Lettuce leaves
1 large tomato, sliced
1 avocado, sliced
Season breast fillets with salt and pepper; brush both sides with ¼ cup dressing.
Preheat grill or broiler. Grill or broil breast fillets 2 minutes on each side, until cooked through.
Spread additional dressing on half of the toast slices; top each with chicken, cheese, lettuce, tomato, avocado and remaining toast slice.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing
a variety of recipes that are delicious, family oriented and easy to prepare.
