Alexandria Boswell
Longtime Costco member Alexandria
Boswell of La Jolla, California, entered
her Spinach-Stu;ed Chicken Breasts
recipe—a dish she perfected using
Foster Farms fresh chicken from
Costco—in Foster Farms’ inaugural
Fresh Chicken Cooking Contest. She won
the $10,000 grand prize. Boswell has
since opened a successful catering
business. For more about Foster Farms’
Fresh Chicken Cooking Contest, visit
www.fosterfarms.com/cookingcontest.
Spinach-Stuffed Chicken Breasts
Foster Farms
Recipes developed by Alexandria Boswell
1 tablespoon olive oil
½ cup ;nely diced onions
10 ounces fresh spinach leaves
¼ cup chopped fresh dill
½ cup feta cheese crumbles
½ cup grated Monterey Jack
Salt
Ground black pepper
4 Foster Farms* fresh boneless,
skinless chicken breasts
2 large eggs, beaten
1 cup panko (Japanese bread crumbs)
Olive oil cooking spray
Preheat oven to 375°F.
Warm oil in a large skillet over medium-high heat. Add onions and sauté until
translucent, about 4 minutes. Add spinach, cover, reduce the heat to medium,
and cook until the spinach is wilted.
Transfer the onions and spinach to a large bowl. Add dill, cheeses, ½ teaspoon
salt and ½ teaspoon pepper; mix well to combine.
Sprinkle chicken with salt and pepper to taste. Place eggs and panko in separate
bowls or plates. Coat a baking sheet with cooking spray and set aside.
Using a sharp knife, slit each chicken breast along the long side, cutting about
¾ of the way through. Stu; the breasts with equal amounts of the spinach
mixture. Dip the breasts ;rst in eggs and then in panko to coat.
Place the chicken on the prepared sheet and lightly coat with cooking spray.
Bake for 45 minutes, or until the internal temperature is 165°F. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Mediterranean Turkey Pockets
Foster Farms
1 package (about 1½
pounds) Foster Farms*
Fresh Ground Turkey
6 thick whole-wheat
pita pockets
ground black pepper
CUCUMBER CARROT SLAW
1 cucumber, peeled
1 carrot, peeled
1 tablespoon red
wine vinegar
½ tablespoon extra-virgin
olive oil
;⁄; teaspoon kosher salt
;⁄; teaspoon freshly ground
black pepper
FETA CHEESE SPREAD
4 ounces feta cheese
¼ cup Greek yogurt
or sour cream
5 pepperoncini, diced
;⁄; teaspoon freshly
OLIVE TAPENADE
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
4 basil leaves, chopped
1½ tablespoons capers
1¼ cups pitted olives
(Niçoise, picholine,
Kalamata)
To prepare the cheese spread, combine feta and yogurt in a blender. Blend together,
adding a few tablespoons of water to loosen the mixture. Blend in pepperoncini
and pepper. To prepare the tapenade, combine all ingredients in a food processor.
Process for several seconds, until blended.
To prepare the slaw, use a mandoline or a knife to cut the cucumber and carrot in
half and then into thin strips. Transfer to a bowl and add the remaining ingredients,
stirring to coat.
Crumble and sauté the ground turkey in a pan over medium heat until well done.
Warm the pitas in a microwave or oven, wrapped in a wet paper towel. Cut an
opening in each pita and place some slaw on the bottom. Spoon ground turkey,
cheese spread, then tapenade into each pita and serve. Makes 6 servings.
Tip: Serve with a tomato, olive and mozzarella salad.
* Brands may vary by region; substitute a similar product.
Chef’s Choice 111
