Festival Chicken Recipes

FESTIVAL CHERRY CHICKEN SALAD

Steps:

• Toss together well and refrigerate until chilled. Serve on toasted bread or croissants.

FESTIVE STUFFED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
• Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
• Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

GILROY GARLIC FESTIVAL CHICKEN WINNER

Steps:

• Combine all ingredients into a bowl, except the chicken, and whisk until well combined.
• Pour marinade over chicken pieces and allow to marinate overnight in refrigerator.
• When ready to cook, prepare grill and cook over indirect heat for approximately 30-45 minutes until juices run clear.

FESTIVAL

Steps:

• Heat oven to 200 degrees. Line a sheet tray with paper towels and set aside.
• In a large bowl, whisk together flour, cornmeal, sugar, salt, baking soda and nutmeg. With a wooden spoon or your hands, mix in just enough milk to create a soft dough, about the same texture of Play-Doh. (The amount you need will depend on the humidity of your kitchen, and the amount of moisture in your flour and cornmeal.)
• In a Dutch oven or large pot, heat oil to 365 degrees. While oil heats, using a bench scraper or butter knife, divide dough into 10 pieces. Roll each between your hands or on your counter into cylinders about 3 to 4 inches long and 1 inch thick. (Avoid overworking the dough or the festival may be tough.)
• Fry 4 or 5 festival at a time, flipping them after 1 minute, until golden brown on the outside, about 2 minutes total. (Oil temperature will lower once you add festival; they fry best around 330 to 340 degrees. If festival appear to be browning too quickly, lower your burner.) Using a wire spider or slotted spoon, remove festival from oil and transfer to paper towel-lined baking sheet. Cut into one to ensure the inside is cooked all the way through; it should not look wet. If it is not fully cooked, cook each fritter 30 seconds to 1 minute longer. Transfer to oven to keep warm. Fry remaining festival. Serve hot.

ITALIAN FESTIVAL CHICKEN SANDWICHES

Steps:

• Marinate chicken breasts in Italian dressing for up to 24 hours.
• Grill or broil chicken breasts.
• Mix together mayonnaise and pesto.
• Spread on both sides of rolls.
• Place a chicken breast on each roll.
• Top with shredded cheese, prosciutto, peppers, and lettuce.
• Cut the sandwich in half diagonally.