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Winner takes home $100,00 for best chicken recipe

Sociology professor wins top prize

By Phyllis Steinberg

Broiled chicken on skewers praised for a complex but satisfying balance of flavors won first place and $100,000 for an Indiana University sociology professor in the cook-off of the 46th National Chicken Cooking Contest held recently in Charlotte, NC.

Camilla V. Saulsbury, Ph.D., of Bloomington, IN, prepared “Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri,” which features chicken breast meat cut into cubes, broiled on bamboo skewers and basted with a sauce containing sugar, mustard, hoisin sauce and vinegar, served over mashed sweet potatoes, and drizzled with chimichurri sauce.

A graduate of Bryn Mawr College, Dr. Saulsbury earned her Ph.D. at IU at the end of 2004.  In addition to her academic career, Dr. Saulsbury is an exercise instructor and personal trainer.  

Winning second place and $10,000 was Rosa Fiore of Shoemakersville, PA, who prepared “Sicilian Sweet and Sour Chicken,” which also won high marks for strong flavor with good balance of the sweet and sour elements.      

Third place and $5,000 went to Jean Quanbeck of Minot, ND, who made “Chicken Satay Sticks with Wasabi Mayonnaise,” which uses seasoned ground chicken shaped around wooden skewers.  Fourth place and $2,000 went to Suzanne Pherigo of Fort Collins, CO, with “Roasted Chicken Caprese.”  Fifth place and $1,000 was won by Erin Mylroie of St. George, Utah, who made “Crispy Chicken Salad with Sugared Pecans and Pears. 

The National Chicken Cooking Contest is sponsored by the National Chicken Council and the U.S. Poultry & Egg Association, two organizations that serve the chicken industry.

Below are some of the recipes from the 46th annual chicken contest.

Mahogany Broiled Chicken with
Smoky Lime Sweet Potatoes
and Cilantro Chimichurri
$100,000 winner

1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes
1 cup chopped cilantro leaves
6 tablespoons extra virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 11/2 teaspoons lime juice, divided
2 large sweet potatoes, peeled and cut in 1/2 inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
cilantro sprigs

In a small bowl, mix together chopped cilantro, olive oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate. In heavy saucepan, place sweet potatoes and cover with boiling water. Cook, covered, over medium high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Mash potatoes. Thread chicken on 8 bamboo skewers that have been soaked in water. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs. Serves 4.
Camilla Saulsbury, Bloomington, IN

Sicilian Sweet and Sour Chicken
Rosa Fiore, Shoemakersville, PA
$10,000 winner

4 boneless, skinless chicken breasts
2 tablespoons raisins
1 /2 cup dry white wine
1 & 1 /2 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
1 /3 cup flour
4 tablespoons vegetable oil
1 small onion, finely diced
2 large cloves garlic, minced
1 /4 teaspoon oregano
2 teaspoons sugar
2 tablespoons balsamic vinegar
2 small ripe tomatoes, skinned, seeded, chopped
2 tablespoons capers, rinsed
2 Sicilian green olives, pitted and chopped
1 cup low sodium chicken broth
Chopped parsley
Tomato skin made into four rose flowers

In a small dish, place raisins. Add wine and set aside. Between two sheets plastic wrap, place chicken and pound to one-fourth inch thickness. Sprinkle chicken with one teaspoon of the salt and one half teaspoon of the pepper, dredge in flour. In large fry pan over medium high heat, place oil. Add chicken and cook about 10 minutes to brown on both sides. Remove chicken and add onion and garlic to pan. Sauté about two minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through. Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato skin roses. Makes 4 servings. 

Orange-Balsamic Glazed Chicken Breasts
Sharon Collison, Newark, Delaware

4 boneless, skinless chicken breast halves
1 /4 cup balsamic vinegar
1 /4 cup orange juice
1 /4 cup chicken broth
1 /4 cup dark brown sugar, packed
1 teaspoon chopped garlic
3 /4 teaspoon minced fresh ginger
1 /4 teaspoon pepper
1 /4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water
2 cans (11 ounces each) mandarin oranges, drained
2 bags boil-in-bag rice
1 /2 bunch scallions, green parts only, chopped

Pound chicken into even thickness and cut into one inch strips. In sauté pan sprayed with cooking spray, place chicken over medium heat and cook until no longer pink inside, about eight minutes.

In medium bowl, whisk together vinegar, orange juice, chicken broth, brown sugar, garlic, ginger, pepper and salt. Add mixture to chicken and bring to a simmer. In small bowl, mix together cornstarch and water and add to pan, stirring until glaze thickens. Add mandarin oranges and stir gently. Prepare rice according to package directions and place on a serving platter. Top with chicken, oranges and sauce. Garnish with scallions.  Serves 4.

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