› Chicken Tandoori Gyros
› Low Country Pecan Chicken
› Sunsational Chicken Skewers
› Enter Your Own Special Chicken Recipe
2008 Winning Taste Recipe Contest Grand Prize Winner
Submitted by:
Jessie Grearson
Falmouth, ME
4 Servings
1 pound Pilgrim’s Pride boneless skinless split chicken breasts
Marinade:
1/4 cup plain yogurt
3 tablespoons vegetable oil
3 tablespoons lemon juice
3 garlic cloves, finely minced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon turmeric
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
Cucumber Raita:
2 cups plain yogurt
1 small cucumber, coarsely grated, drained
1/2 teaspoon ground cumin
1 teaspoon salt
Cilantro-Mint Chutney:
1 1/2 cups lightly packed fresh cilantro leaves
1 1/2 cups lightly packed fresh mint leaves (spearmint preferred)
1/2 hot green chili (Serrano or jalapeño)
3 to 4 tablespoons lime juice
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 onions, cut into wedges
4 large Naan bread*
Butter for Naan, optional
*Note: Naan (pronounced NAHN) is an East Indian, baked, white-flour flat bread. It is available in many supermarkets, natural food stores, and Indian markets. If unavailable, substitute flat bread or pita.
Directions
Cut chicken breasts into 1 to 1 1/2-inch chunks. Place in shallow glass dish or in reclosable plastic bag. Prepare marinade by combining all ingredients. Pour over chicken, cover or seal bag and marinate in refrigerator at least 4 hours.
Prepare Cucumber Raita (pronounced RI tah). Place yogurt in bowl and whisk until smooth. Stir in remaining ingredients until blended. Refrigerate.
To prepare Cilantro-Mint Chutney, place cilantro, mint, chili, juice, cumin, salt and pepper in blender or food processor. Blend until finely chopped. Refrigerate.
Place grill rack 4 to 6 inches from heat source and lightly coat with oil or cooking spray. Preheat grill to medium heat (350°F for gas grill). Remove chicken chunks from marinade and thread alternately with onion wedges onto four skewers. Place filled skewers on hot grill, brush with marinade then discard remaining marinade. Close grill lid and cook 10 minutes; turn skewers and cook 5 minutes longer in closed grill, or until internal temperature of meat is 160°F on meat thermometer. Remove to platter. Place Naan on grill and heat briefly to warm and soften; remove and lightly butter, if desired.
To serve Gyros, slide meat and onions from each skewer onto the center of each Naan. Spoon with desired amount of Cilantro-Mint Chutney, roll up gyro style and serve with Cucumber Raita.
2002 Winning Taste Recipe Contest Grand Prize Winner
Submitted by:
Mary Louise Lever
6 Servings
6 Pilgrim’s Pride boneless, skinless, split chicken breasts
1/2 cup all-purpose flour
1 tablespoon lemon pepper seasoning
1/4 teaspoon cayenne pepper, or to taste
1/2 cup buttermilk
1 1/2 - 2 cups pecans
1/4 cup melted butter
Chutney:
3/4 cup Spicy Red Pepper Jelly (or Red Jalapeño Pepper Jelly)
1 tablespoon apple cider vinegar
1/4 cup golden raisins, coarsely chopped
1 cup diced Roma tomatoes
2 shallots, finely chopped
1/4 cup diced green bell pepper
1/2 teaspoon garlic salt
Greens:
3 strips bacon, cooked and crumbled, reserving 1 1/2 tablespoons drippings
1 pound packaged greens (spinach or mustard greens), torn into pieces
Salt to taste
Directions:
Preheat oven to 425°F. Line shallow baking pan with foil and lightly coat with cooking spray. Rinse chicken breasts and pat dry.
Combine flour, lemon pepper seasoning, and cayenne in shallow dish. Pour buttermilk in another dish. Place pecans in food processor or blender and pulse until nuts are chopped into small pieces; spread in shallow dish. Dredge each chicken breast in flour mixture, shaking off excess. Dip in buttermilk, letting excess drip off, then place in pecans, coating both sides. Place pecan coated chicken in prepared baking pan and drizzle with butter. Bake in preheated oven 20 to 25 minutes or until no longer pink inside (160°F on meat thermometer).
To prepare Chutney, place jelly and vinegar in microwavable dish and heat on low power until jelly melts, about 1 1/2 minutes, stirring several times. Add remaining ingredients and continue to heat until just hot and bubbly, about 4 minutes. Set aside.
Heat reserved bacon drippings in heavy skillet over medium heat. Add greens and sauté until just wilted, about 3 to 4 minutes. Season with salt and stir
in bacon.
To serve, place greens on serving platter, top with chicken and drizzle with small amount of Chutney. Serve remaining Chutney separately.
1998 Winning Taste Recipe Contest Grand Prize Winner
Submitted by:
Lori Welander
Richmond, VA
4 to 8 Servings
4 Pilgrim’s Pride boneless, skinless, split chicken breasts (about 1 1/2 to 2 pounds), cut into 1-inch pieces
3 tablespoons fresh orange juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and freshly ground pepper to taste
Sauce:
1 medium avocado, peeled and pitted
1 tablespoon chopped fresh cilantro (optional)
1 - 2 cloves garlic
1/4 cup low fat dairy sour cream
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper to taste
Garnish (optional):
2 navel oranges, peeled, thinly sliced
Mixed baby greens
1 red onion, cut into thin slices
Directions
Place chicken pieces in shallow dish and drizzle with 3 tablespoons orange juice. Combine chili powder, cumin, salt, and pepper in bowl and sprinkle over chicken.
Preheat grill and lightly coat with oil or cooking spray.
Thread chicken pieces on skewers leaving space between each piece. When grill is ready, place filled skewers on prepared grill 4 to 6 inches from source of heat. Cook 10 to 12 minutes or until meat is no longer pink inside. Turn at least once during cooking.
To make sauce, place sauce ingredients in a food processor or blender and process on high speed until smooth and creamy. Place in serving bowl.
To serve, arrange greens, orange slices and onions, separated into rings, on serving platter. Place skewered grilled chicken on top of greens. Serve with sauce.
To serve as appetizer or snack, remove chicken from skewers and place each grilled chicken piece on a decorative toothpick. Place filled toothpicks on top of greens and, if desired, garnish with orange and onion slices. Serve with sauce.
It's easy to do. More than $6,000 in cash and prizes are up for grabs. Develop a tantalizing and delicious chicken recipe. Then go to www.winningtasterecipe.com and submit your recipe. It’s that easy. You can enter as many recipes as you can create.
All recipes must be original, serve at least four people and use Pilgrim’s Pride fresh or prepared foods chicken products (see www.pilgrimspride.com/products). Recipes should be entered in one of the following categories:
a) Appetizer/Snack
b) Main Dish/Entrée
c) Light/Healthy
d) Grilling
e) Quick & Easy
Recipes will be judged on taste, originality, ease of preparation and appearance. The contest is open to continental U.S. residents age 18 or older. Professionals, previous Grand Prize Winners of this contest, directors and employees of Pilgrim’s Pride Corporation, its affiliated companies, contest sponsors, their agencies and immediate families are not eligible.
Complete detailed contest rules and requirements are outlined on the Winning Taste Recipe Contest web site. If you have questions about the contest, email us at recipe@pilgrimspride.com.
Click here to add a friend to the recipe newsletter email list.
As always, Pilgrim's Pride is proud to offer the finest, freshest chicken products on the market. We work tirelessly to ensure our products meet the toughest quality standards — those of your family. If you are ever unhappy with any of our products, please let us know by calling our consumer relations line at 800-683-1968.
Thanks for your continued support, and we look forward to seeing your recipes!
Pilgrim’s Pride • 4845 US Hwy 271 North • Pittsburg, TX 75686
1-800-683-1968 • www.pilgrimspride.com • info@pilgrimspride.com