Poultry

MAPLE BUTTER ROASTED TURKEY

Ingredients

14-16 lbs. turkey, rinsed and dried with paper towels
2 apples (any firm variety), cored
3 carrots
2 Yukon potatoes
1 stalk celery
3 tablespoons Balducci's Organic Olive Oil
Salt and pepper to taste
1 orange, sliced
1 lemon, sliced
2 sprigs Balducci's Organic Fresh Rosemary

Maple Butter:
½ cup Balducci's Organic Maple Syrup
4 ounces unsalted butter, at room temperature
3 tablespoons orange zest
1 teaspoon lemon zest
1 sprig Balducci's Organic Fresh Rosemary, leaves removed and chopped
2 sprigs Balducci's Organic Fresh Thyme, leaves removed
5 fresh garlic cloves, minced
Pinch of salt and pepper

Directions

Preheat oven to 475°F.

First, prepare the Maple Butter: In the bowl of a stand mixer, or using an electric hand mixer, cream the butter with garlic, herbs and citrus zest. Add maple syrup slowly and incorporate into butter, combining together. Transfer mixture to a bowl and let rest in refrigerator while preparing vegetables.

Next, cut apples and vegetables into 2-inch pieces. Toss with olive oil, salt and pepper. Place the cleaned turkey onto roasting dish large enough to catch the juices and cook vegetables. Tie end of legs with butcher’s twine and tuck the wings under.

Lift the skin to separate from the body just slightly. Using chilled maple butter, cut teaspoon size pieces and slip under the skin, staying focused on the meaty parts of the turkey; the breast, the thighs, and the legs. Rub half of the remaining butter over the outside skin of the turkey.

Place the vegetables and apples around the turkey. Cook in oven for 20 minutes, then reduce heat to 350°F and cover turkey with foil. Cook until a meat thermometer reads an internal temperature of 165°F (when inserted behind the thigh), about 4 hours. Remove from oven and let rest for at least 30 minutes before cutting. Transfer turkey to a serving platter, garnish with orange, lemon and rosemary. Place roasted vegetables in dish and serve.


ORGANIC CHICKEN ROULADE
Serves: 2

Ingredients

2 tablespoons Balducci’s Extra Virgin Olive Oil, divided
5 ounces baby spinach, rinsed and dried
2 cloves fresh garlic, minced
1 shallot, peeled and minced
Pinch crushed red pepper flakes
3 tablespoons Feta cheese
3 tablespoons fresh parsley, minced
1 scallion, ends removed and thinly sliced
2 skin-on chicken breasts, butterflied and flattened (the Balducci’s butcher would be happy to do this for you)
1 tablespoon unsalted butter
Salt and pepper, to taste

Directions

1. Preheat oven to 350°F degrees. Heat 1 tablespoon of olive oil in an oven-safe, large sauté pan. Add the crushed red pepper flakes, shallot and garlic; cook for about 60 seconds, then add the baby spinach, tossing to coat with the olive oil. Cook until wilted, about 2 minutes. Place the wilted spinach in a bowl and set aside to cool.
2. Once the spinach mixture has cooled, roughly chop with a knife, then add in the Feta cheese, parsley and scallion, then season with salt and pepper.
3. Lightly salt and pepper the breasts. Place skin side down on cutting board an add half of the spinach mixture onto one of the breasts, leaving a ¼" border.
4. Roll the chicken breast and secure with toothpicks. Repeat with remaining breast. In the same pan you sautéed the spinach, heat the remaining tablespoon of olive oil and tablespoon of butter. Add the roulades and brown on all sides, about 3-4 minutes.
5. Place pan in oven and cook for another 25 minutes, or until juices run clear or until an instant read thermometer reaches 165°F.
6. Allow the stuffed chicken breast to rest for at least 5 minutes before slicing.




TURKEY POT PIE
Serves: 2-4
Cook Time: 1 hr 25 min

Ingredients

1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 tablespoon minced garlic
1 pastry for a 10-inch double crust pie
3 cups cooked turkey, cubed
1 (14 ounce) package frozen mixed vegetables, thawed and drained
1 1/2 cups prepared turkey gravy
1/3 cup all purpose flour
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 cup water 1/2 cup milk
Salt and ground black pepper to taste

Directions

1. Preheat oven to 425 degrees.
2. Melt butter in a large saucepan over medium heat.
3. Stir in the mushrooms, onions and garlic. Cook until tender and translucent.
4. Stir in flour, thyme and sage until blended. Pour in the gravy, milk and water and stir to blend. Bring to a boil over medium-high heat and cook for 1 to 2 minutes. Stir in the vegetables and turkey and simmer until vegetables are tender.
5. Line a 10-inch pie plate with the bottom crust. Pour in the turkey mixture and cover with the top crust. Seal and crimp the edges and pierce the top crust in four places with a fork. Cover the edges of the pie with strips of aluminum foil.
6. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden.
7. Remove from oven and let rest for 10 minutes before serving.





ORANGE HONEY-GLAZED D'ARTAGNAN WHOLE FRESH FREE-RANGE ORGANIC TURKEY
Serves: 6

Ingredients

One Whole Fresh Turkey, 10-13 lb.
5 Balducci's Fresh Thyme Sprigs
4 Cups Chicken Broth
1/2 Cup Unsalted Butter, melted
1/4 Cup Balducci's Orange Juice
1/4 Cup Balducci's Honey

Directions

1. Preheat the oven to 400° F.
2. Rinse the turkey and season inside the cavity. Place the thyme sprigs inside the cavity and truss, if desired. Place breast side down on a buttered rack in a large roasting pan and pour in the chicken broth to 1/4-inch depth. Brush half of the melted butter over the turkey and season.
3. Place in the center of the oven and roast for 45 minutes, basting frequently with the drippings. (You may need to add more broth during the roasting to ensure the pan does not dry out). Warm the orange juice and the honey together and stir to blend. After the 45 minutes, brush the turkey with the glaze. Continue roasting for another 15-20 minutes, until well browned.
4. Remove the turkey from the oven and reduce heat to 350° F. Carefully turn the turkey onto its back. Mix the remaining butter and the glaze together. Baste the turkey with the mixture and season. Return to the oven and cook an additional hour, again basting with pan drippings often. The turkey should be given 15-20 minutes of cooking time per pound.
5. After 1 hour, check that the temperature in the thickest part of the thigh is 165° F. Remove the turkey from the oven and let it rest before carving.





BALDUCCI’S HERB ROASTED TURKEY WITH HOMINY, OYSTER AND SAUSAGE STUFFING
Serves: 8-10

Ingredients

Stuffing:
3 tbls extra virgin olive oil
1 large yellow onion, peeled and minced
4-6 cloves fresh garlic, minced
1 lb sage-flavored breakfast sausage
3 cups fresh shucked oysters, drained and roughly chopped
2 cups 3⁄4' cubed country or ciabatta bread
3 tbls finely chopped fresh Italian parsley
2 tbls finely chopped fresh sage
1 (29-oz) can hominy, drained
Kosher salt and freshly ground black pepper, to taste
3 tbls unsalted butter, cubed

Turkey:
11⁄2 cups finely chopped fresh Italian parsley
1 cup finely chopped fresh basil
1 cup finely chopped fresh oregano
1⁄2 cup extra virgin olive oil
14-16 lb Balducci’s turkey, at room temperature, neck reserved
Salt and freshly ground black pepper, to taste
8 tbls unsalted butter
1⁄2 cup flour
3⁄4 cup apple cider
3⁄4 cup white wine
6 cups chicken stock

Directions

1. Make the stuffing: Heat oil in a 12' sauté pan over medium-high heat; add onion; cook, stirring until soft, about 6 minutes. Add sausage and garlic; cook, stirring until browned, about 10 minutes. Remove from heat and stir in oysters, cubed bread, parsley, sage, and hominy; season with salt and pepper. Transfer to a buttered 9' x 13' baking dish, and dot with butter; chill.
2. To make the turkey: Preheat oven to 450°. Combine parsley, basil, oregano, and oil in a small bowl to create a paste. Season turkey with salt and pepper; rub outside with paste. Lower oven temperature to 325° and place turkey, breast side up, in a large roasting pan along with neck and butter; roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°, about 31⁄2-4 hours. Transfer turkey to a cutting board and cover with foil. Discard neck and pour drippings through a fine strainer into a bowl. Meanwhile, place stuffing in oven; bake until golden brown on top, about 30 minutes.
3. Return 1⁄2 cup drippings to roasting pan, discarding any remaining drippings, and place over two burners of a stove; heat over medium-high heat. Add flour, and cook, whisking constantly, for 3 minutes. Add cider and wine, and cook, stirring to scrape up the browned bits on the bottom of the pan, until slightly reduced, about 3 minutes. Add stock, bring to a boil, and cook, stirring until gravy .





BALDUCCI’S DEEP FRIED HERB TURKEY
Serves: 6-8

Ingredients

12-14 lb turkey, neck and giblets removed
4 to 5 gallons peanut or canola oil
3 tbls kosher salt
2 tbls freshly ground black pepper
1 1/2 tbls ground sweet paprika
1 tbls garlic powder
3 tbls poultry seasoning

Equipment:
Turkey frying kit (30-quart or larger aluminum pot; propane burner with a hose that connects to a propane tank and a gauge for regulating the flame; poultry rack with a hook for lowering and raising the turkey in the pot; 12-inch deep-fry thermometer that clips to the side of the pot to monitor the oil temperature); a full propane gas tank; a waterproof marker; an apron; long heavy-duty oven mitts; an instant-read thermometer; and a fire extinguisher.

Directions

Great safety tip: Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water, then wash and dry the pot thoroughly.
1. Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375 degrees.
2. While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, poultry seasoning, paprika and garlic powder.
3. Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside.






TURKEY MEATLOAF “PROVENCAL” WITH SWEET POTATO HASH & ARUGULA SALAD
Serves: 6

Ingredients

For Provencal Sauce:
2 tablespoon olive oil
1 white onion, chopped
2 cloves garlic, chopped
10Nicoise olives, quartered
6 white anchovy fillets, chopped
2 tablespoons chopped parsley
1 tablespoon white balsamic vinegar
1 can (10.5 ounces) fire roasted diced tomatoes, drained
1 bunch basil leaves, chopped
1 teaspoon McCormick Ground Black Pepper
½ teaspoon salt

For Meatloaf:
1 tablespoon olive oil
1 white onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 teaspoon McCormick Dry Thyme
1 teaspoon McCormick Dry Parsley
½ cup Provencal Sauce
1 ½ pounds ground turkey
1 box Panko (Japanese Bread Crumbs)
1 pint heavy cream
2 eggs
½ teaspoon salt
1 teaspoon McCormick Ground Black Pepper

For Sweet Potato Hash:
1 tablespoon olive oil
1 package Aidell’s Andouille Sausage
3 sweet potatoes, diced
1 white onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
4 tablespoons Zatarains Creole Mustard
1/2 cup brown sugar
1 tablespoon white balsamic vinegar
2 cups Swanson Chicken Broth, divided
3 tablespoons chopped parsley

4 tablespoons butter

For Salad:
1 package (5 ounces) baby arugula
1 bottle Bolthouse Farms Balsamic Dressing

Directions

For Provencal Sauce:
In large saucepan over medium heat, warm oil. Add onions and garlic and sauté, stirring, about 1-2 minutes until they begin to soften. Add olives, anchovies and parsley; cook for another 30 seconds. Add vinegar and tomatoes; reduce heat and simmer, covered, about 15 minutes. Remove from heat. Stir in basil, salt and pepper. Set aside and keep warm.

For Meatloaf:
Preheat oven to 375.

In large saucepan over medium heat, add 1 tablespoon olive oil. Add onions, celery, carrots, garlic, thyme and parsley and stir until soft, about 2- 3 minutes. Remove from heat and cool.
In metal mixing bowl, combine ground turkey, sautéed cooled vegetables, 1/2 cup of reserved Provencal sauce, panko, cream and eggs. Add salt and pepper and mix thoroughly to blend.

Using a 4 ounce size portion scoop, divide mix into individual muffin tins, creating six loafs. Place pan in hot oven and bake 10 – 15 minutes. Remove from oven and cool on wire rack. Top each with dollop of Provencal sauce.

For Sweet Potato Hash:
In medium sauce pan over medium heat, warm oil. Add sausage and cook until crispy, about 2 – 3 minutes. Add sweet potatoes, onions, celery and garlic. Cook for additional 1-2 minutes. Add mustard, brown sugar and vinegar; cook for 1 – 2 minutes.
Add 1 ½ cups chicken stock and bring to a boil. Reduce heat to medium low and simmer until dry and potatoes are just about cooked. Add remaining stock and cook for additional 3 – 5 minutes. Remove from heat. Add parsley and cold butter. Continue to stir until butter is completely emulsified. Set aside.

For Salad:
In large mixing bowl, combine arugula and salad dressing. Toss well.

Presentation:
On each of six individual plates, place hash. Top with arugula salad and one warmed meatloaf.




CHICKEN IN A POT WITH CARROTS, TURNIPS, AND BARLEY
Serves: 4

Ingredients

1/2 cup pearled barley
1 3½–4-lb. chicken
Kosher salt, freshly ground black pepper
3 garlic cloves, peeled, left whole
3 sprigs thyme
1 bay leaf
1 tablespoon olive oil
1/4 cup brandy or dry white wine
3 carrots, sliced 3' thick
2 leeks, whites and light greens only, trimmed, sliced 3' thick
1 bunch peeled whole baby turnips or one larger turnip (about 6 oz.), peeled, cut into 1' wedges
1 tablespoon chopped fresh chives

Directions

1. Cook barley according to package directions. Drain and set aside.
2. Season chicken inside and out with salt and pepper. Place garlic, thyme, and bay leaf inside chicken.
3. In a Dutch oven or cast-iron pot, heat oil over medium-high heat. Pat chicken dry and place it breast side down in pot. Cook until browned, 5–7 minutes per side, then transfer chicken to a plate. Pour brandy into pot and scrape up any browned bits from bottom of pan. Add carrots, leeks, and turnips and nestle chicken among vegetables. Add 3 cups water and bring to a boil. Reduce heat to low and cook, covered, until thighs pull easily away from the bone, 45–55 minutes.
4. Remove chicken from pot and gently spoon out vegetables. Skim any foam or fat from broth and strain through a fine-mesh sieve lined with paper towels. Stir in barley to warm; season with salt and pepper.
5. Serve topped with chives.
ROAST TURKEY W/ ORANGE HONEY GLAZE

Ingredients

One Whole Fresh Turkey, 11-12 lb.
Fresh Thyme Sprigs
Approx. 4 Cups Chicken Stock or Broth
1/2 Cup Unsalted Butter, melted
1/4 Cup Orange Juice
1/4 Cup Honey

Directions

Preheat the oven to 400 degrees.

1. Rinse the turkey and season inside the cavity. Place the thyme sprigs inside the cavity and truss, if desired. Place breast side down on a buttered rack in a large roasting pan and pour in the chicken stock to 1/4-inch depth. Brush half of the melted butter over the turkey and season.
2. Place in the center of the oven and roast for 45 minutes, basting frequently with the drippings. (You may need to add more stock during the roasting to ensure the pan does not dry out) Warm the orange juice and the honey together and stir to blend. After the 45 minutes, brush the turkey with the glaze. Continue roasting for another 15-20 minutes, until well browned.
3. Remove the turkey from the oven and reduce heat to 350 degrees. Carefully turn the turkey onto its back. Mix the remaining butter and the glaze together. Baste the turkey with the mixture and season. Return to the oven and cook an additional hour, again basting with pan drippings often.
4. After 1 hour, check that the temperature in the thickest part of the thigh is 165 degrees. Remove the turkey from the oven and let it rest before carving.




DUCK MORSELS WITH PECORINO TOSCANO
Serves: 4

Ingredients

1 lb Duck breast, skin removed, cut into strips (1/2 inch wide x 2 inch long)
20 strips (2 inch long x 1/4 inch wide) of mature Pecorino Toscano PDO
20 strips of bacon
4 small fresh sage leaves
6 oz of white wine
1/4 cup water or chicken stock
2 tbls Extra-virgin olive oil Toscano PGI (Protected Geographical Indication)

Directions

1. Combine duck and cheese and wrap the pieces with the bacon strips.
2. Heat the olive oil in a large sauté pan, add the duck and cheese morsels and roast brown them over a medium heat on all sides, carefully add in white wine and cook until evaporated on a medium heat.
3. Add the sage, 1-2 tbs of water or stock and cook until absorbed.




STUFFED TURKEY BREAST WITH SPINACH AND MUSHROOMS

Ingredients

Stuffing
1/3 Cup Shallots, diced
1/3 Cup Vegetable Oil
2 Cups Shitake Mushrooms, sliced (about 20 medium-sized)
10 Ounces Frozen Chopped Spinach, defrosted & squeezed dry
OPTIONAL: 1 Tablespoon Potato Starch
Salt, to taste
Freshly Ground Pepper, to taste

Turkey
1 Whole Turkey Breast, boned with skin left on (4-5lbs.)
Salt, to taste
Freshly Ground Pepper, to taste
30 Garlic Cloves, unpeeled
1/4 Cup olive Oil
1/3 Cup White Cream Style Horseradish
1/2 Teaspoon Kosher Salt
2 Cups Chicken Broth
1/2 Cup Passover Dry White Wine

Directions

Preheat oven to 350 Degrees F.

1. Stuffing: Heat oil in sauté pan and add shallots and mushrooms. Sauté until mushrooms are soft. Add chopped spinach. If stuffing is too wet, add potato starch. Add salt and pepper to taste. Set aside.

2. Crust: Toss garlic cloves with olive oil in small baking dish and cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor and cool for 15 minutes. Peel garlic and place in processor with oil. Add horseradish and salt. Puree until almost smooth.

3. Turkey: Reheat oven to 350-degrees. Place turkey breast skin side down on work surface and cover with waxed paper. Pound until 3/4 inch thick. (Butterfly breast if thick). Sprinkle with salt and pepper. Spread 2 tablespoons garlic-horseradish mixture over pounded breast and then spread mushroom stuffing mixture over entire breast, leaving a 1/2 inch border all around. Roll breast into a cylinder, starting on either side. Tie at 1 inch intervals with kitchen string and secure ends with toothpicks.

4. Place turkey breast seam side down on a rack in a roasting pan. Spread thin layer of garlic horseradish mixture over all sides of rolled breast. Mix 1 cup chicken broth with wine and pour over turkey. Roast about 1 hour, basting every 15 minutes until done. Internal temperature should be 150-degrees and juices should run clear. Remove from oven and let rest for 20 minutes before slicing.

5. Remove fat from roasting pan. Pour pan juices into saucepan and add remaining broth. Cook until slightly reduced. Remove string and toothpicks from turkey and slice. Pour sauce over top or pass separately.



ROASTED TURKEY WITH GRAVY

Ingredients

1 (16-18lb.) Turkey
4 Tablespoons Olive Oil
4 Tablespoons Butter
Salt & Pepper
1/3 Cup All-purpose Flour
1 Quart + 1 Cup Better than Bouillon Chicken Broth, divided (have more if needed)
Several Drops Gravy Master or Kitchen Bouquet, for added color

Directions

Preheat oven to 450 degrees F.

1. Coat turkey with olive oil, season well with salt and pepper. Place turkey on a rack. Place in oven and roast for 45 minutes. Reduce oven to 325 degrees F. Add 1 cup stock to the pan while roasting.

2. While roasting turkey, baste occasionally. While basting remove some of the fat into a sauce pan until you have about 4 Tbls. Add butter to turkey fat and heat until bubbly (you can use all butter, 4 Tbls. total). Whisk in flour and cook over low heat 4-6 minutes (this is a roux). Slowly whisk in 2 1/2 cups hot Better than Bouillon Chicken Broth chicken broth to roux to create gravy; bring to a boil. Reduce heat and simmer gravy 15-20 minutes (gravy will be thick). Remove from heat and cover top with wax paper until ready to finish.

3. When turkey is done Internal temperature should read 170 degrees F. remove from oven and let rest, covered, at least 30-45 minutes. Degrease the turkey-roasting pan and deglaze the pan with 1 cup remaining chicken broth. Bring to a boil and scrape bottom of pan to remove all caramelized juices. Strain mixture into prepared gravy. Add Gravy Master, if needed, for color. Slice turkey and serve with trimmings.





TAMARIND GLAZED TURKEY BURGERS
Serves: 6 burgers

Ingredients

For burgers:
2 lbs ground turkey
1/2 cup panko breadcrumbs
1 egg, lightly beaten
2 tbsp Worcestershire sauce
Zest of 1 lemon
1/4 cup green onion, sliced thin
1/4 cup red bell pepper, seeded and diced into small pieces
Salt and pepper to taste

For glaze
3 tbsp tamarind paste
3 tbsp honey
2 tbsp lime juice
2 tsp canola oil
2 tsp ginger, peeled and grated

Directions

1. Make glaze: - mix together all ingredients and bring to a simmer. Simmer slowly until glaze has thickened and become syrupy, like maple syrup. Remove from heat and set aside.
2. Preheat grill to medium high heat.
3. Mix together the ground turkey, breadcrumbs, egg, Worcestershire sauce, lemon zest, green onion and red bell pepper. Season mixture with salt and freshly cracked black pepper.
4. Divide the mixture into 6 equal portions. Shape each portion into a burger patty.
5. Place burgers on hot grill. Once cooked halfway through, flip to other side. Brush each burger with 1 tbsp of tamarind glaze. Continue to grill burgers until cooked all the way through to 165 degrees F.
6. Remove from grill and serve immediately.



GRILLED CHICKEN PERUVIANO
Serves: 4-6

Ingredients

For chicken:
1 natural whole chicken
1 bunch cilantro, washed and stems removed
2 garlic cloves, peeled
Half a jalapeño pepper, seeded
1 tbsp dried oregano
2 tsp Balducci's Ground Cumin
1 tsp Balducci's Ground Coriander
1/4 cup lime juice
2 tbsp Balducci's Red Wine Vinegar
1/4 cup canola oil
Salt and pepper to taste

For relish:
2 garlic cloves, peeled
1/2 cup canola oil
1/2 bunch cilantro, washed, stems removed, and finely chopped
2 tbsp red onion, minced
3 tbsp lime juice
1 tsp Balducci's Ground Cumin
Salt and pepper to taste

Directions

1. Remove the backbone from the chicken by cutting with a sharp knife along the side of the bone. Discard.
2. Cut the chicken into 6 pieces. Cut the chicken in half by cutting down the breastbone. Separate the breasts from the legs. Separate the legs from the thighs. Separate the breasts from the wings. You should have 8 pieces when butchering is complete. Rub chicken on all sides with salt and pepper.
3. Make the marinade. Place the cilantro, garlic, jalapeños, dried oregano, cumin, coriander, lime juice, red wine vinegar, and canola oil in a blender. Blend until smooth. Season to taste with salt and pepper.
4. Place the chicken in a shallow glass baking dish. Pour 3/4 of the marinade over the chicken and rub well into skin on all sides. Cover chicken and place in refrigerator to marinate, at least 2 hours. Place remaining marinade in fridge until ready to serve.
5. Meanwhile, make the relish. Slice the garlic cloves very thin using a knife, or on a mandolin. Heat all but 2 tbsp of the oil in a sauté pan over medium heat. Add the garlic slices and fry until golden brown and crispy. Remove garlic from the oil and set aside on a paper towel to drain. Once drained, rough chop the garlic and combine with cilantro, red onion, lime juice, cumin and remaining canola oil. Season to taste with salt and pepper. Set relish aside until ready to serve.
6. Preheat the grill to medium high. Remove the chicken from the marinade. Place skin side down on the grill until well marked. Skin should get crispy and dark. Flip chicken to the other side and finish cooking until internal temperature when taken with a stem thermometer is 165 degrees F.
7. To serve, place chicken on a plate and brush with reserved marinade. Sprinkle garlic relish over top of chicken. Serve immediately.



FIG & BRIE STUFFED CHICKEN BREASTS
Serves: 6

Ingredients

6 boneless, skinless chicken breasts
1/4 lb fig and almond cake (found in the cheese department)
1/4 lb Brie
1/4 cup Dijon mustard
1 cup Panko breadcrumbs
1/4 cup olive oil
2 tbsp rosemary, picked and minced
Salt and pepper as needed

Directions

1. Pre heat the oven to 425 degrees F.
2. Slice the fig cake and brie into very thin slices.
3. Pulse the breadcrumbs, olive oil and rosemary in a food processor until the breadcrumbs are completely moist. Season breadcrumb mixture lightly with salt and pepper.
4. Butterfly the chicken - lay the chicken down flat on a cutting board. Starting on one side, slice the chicken in half towards the other side so the breast opens up like a book.
5. Season the interior of each chicken breast with salt and pepper.
6. Divide the fig cake and brie slices equally between the chicken breasts. Lay the fig cake and brie on the inside of the chicken breast.
7. Close the chicken breast back up. Roll it slightly so the seam where the breast was cut open ends up underneath.
8. Place the chicken breasts on a foil lined cookie sheet, seam side down.
9. Season the exterior of the chicken with salt and pepper.
10. Brush the top of the chicken with a thick coat of Dijon mustard.
11. Press the rosemary breadcrumbs into the Dijon mustard so the entire top of the chicken breast is coated. Spray the breadcrumbs well with pan spray.
12. Place the chicken breasts in the oven. Bake for about 20 minutes, until breadcrumbs are golden brown and the internal temperature reaches 165 degrees F.
13. Remove chicken from oven and serve immediately.



YOGURT CURRY CHICKEN
Serves: 6

Ingredients

6 boneless, skinless chicken breasts
2 cups plain yogurt
3 tbsp curry powder
1/4 cup cilantro, finely chopped
Salt and pepper to taste
1 cup mango chutney (found in the grocery aisle)

Directions

1. Whisk together the yogurt and curry powder.
2. Season the chicken breasts with salt and pepper on all sides. Place the chicken in a shallow glass baking dish.
3. Toss the chicken in the curried yogurt. Cover the baking dish and place in the refrigerator. Let the chicken marinate overnight.
4. When ready to cook, pre heat the oven to 450 degrees F.
5. Remove the chicken from the marinade and place on a foil lined cookie sheet. Spoon a tablespoon of the marinade on top of each breast.
6. Bake for about 20 minutes, until the internal temperature reaches 165 degrees F and the chicken is golden brown on the exterior. Check the chicken halfway through cooking. If it is browning too quickly, cover the chicken with foil for the remainder of the cooking time.
7. Remove chicken from oven and let rest for 5 minutes before serving.
8. To serve, arrange the chicken on a platter and sprinkle with cilantro. Serve with mango chutney on the side.



LEMON-GINGER GLAZED CHICKEN
Serves: 4

Ingredients

1 whole natural chicken

Marinade:
3 tbsp lemon juice
3 tbsp canola oil
Salt and pepper as needed
1 lemon, sliced thin

Glaze:
1 1/4 cups lemon juice
3/4 cup honey
1/4 cup soy sauce
1 tbsp garlic, peeled and minced
1 tbsp ginger, peeled and minced
2 tsp lemon zest
1 tsp thyme, picked and chopped fine

Directions

1. Remove the backbone from the chicken and discard. Remove the wing tip from the chicken wing and discard. Cut the chicken into 4 pieces - 2 breasts with the wings attached and 2 legs / thighs.
2. Season the chicken pieces well with salt and pepper. Toss the chicken in the lemon juice and canola oil. Place in a shallow glass baking dish. Cover and place in refrigerator. Let marinate for an hour.
3. While the chicken is marinating, make the glaze. Place all ingredients in a pot. Whisk to incorporate completely. Bring to a low boil, reduce to a simmer. Simmer until liquid has reduced by about half, and is thick and syrupy. It should be able to coat the back of a spoon.
4. Pre heat the oven to 375 degrees F.
5. Remove the chicken from the refrigerator. Drain any remaining marinade from the baking dish. Arrange chicken skin side up in the baking dish. Bake for 30-45 minutes, until internal temperature reaches 165 degrees F and the skin is golden brown and crispy. Five minutes before the chicken is done cooking, brush each piece with a thick coat of the glaze. Continue baking until done.
6. Remove chicken from the oven and let rest for 5 minutes before serving.
7. To serve, arrange on a platter. Brush the chicken with any remaining glaze. Garnish with thinly sliced lemon.