Marci Adelsman of Kent, Washington, and Monica King of Vancouver, Washington, will vie for a grand prize of $10,000 and a one-year supply of fresh Foster Farms chicken after both were declared regional finalists in the first-ever Foster Farms West Coast Chicken Cooking Contest held at Kathy Casey Food Studios in Seattle.

Each of these Regional Finalists won a $1,000 cash prize and will now compete at the finals in person on September 17, 2010, at the Culinary Institute of America at Greystone, in California’s Napa Valley. A $10,000 grand prize and one-year supply of fresh Foster Farms chicken will be awarded to the contest’s grand-prize winner.

During the regional competition, judges Kathy Casey, celebrity chef and cookbook author; Cynthia Nims, contributor to Seattle Magazine and Cooking Light; and Jamie Peha, host of Table Talk Radio, selected Adelsman’s Brown Rice Chicken Salad and King’s Balsamic Mushroom Chicken with Honey Goat Cheese as their top picks based on their recipes’ use of fresh, local ingredients, including Foster Farms locally-grown chicken.

Adelsman and King beat out more than 2,000 home, amateur, and professional chefs residing in California, Oregon. and Washington who submitted their original chicken recipes for consideration.

Please enjoy the regional finalists’ winning recipes, below. Cluck, cluck.

Brown Rice Chicken Salad

Marci Adelsman

For the Salad:

1 1/4 pounds Foster Farms chicken tenders
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups cooked brown rice
1 cup diced celery
1/2 cup diced red onion
1/4 cup chopped green onion
1 cup diced red bell pepper
1/2 cup toasted almonds, chopped
1/4 cup shredded Parmesan cheese
1/4 cup dried cranberries
1/2 cup chopped fresh basil
1/3 cup chopped Italian parsley

For the Dressing:

1/2 cup olive oil
3 cloves garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon Mustard
1/2 teaspoon salt
1 teaspoon black pepper

1. In a medium skillet over medium-high heat, warm the olive oil. Sprinkle the chicken with salt and pepper, add to the pan, and sauté for 4 minutes per side or until cooked through. Remove the chicken from the pan and set aside. When the chicken is cooled, dice into 3/4″ cubes.

2. In a large serving bowl, combine the brown rice, celery, red onion, green onion, almonds, Parmesan cheese, cranberries, basil, and parsley. Stir well to combine. In a small bowl, combine the olive oil, garlic, apple cider vinegar, honey, and mustard. Stir well to blend.

3. Add the chicken to the rice mixture. Slowly add the dressing to cover, tossing to coat well. Sprinkle with salt and pepper; toss again to combine.

Balsamic Mushroom Chicken with Honey Goat Cheese

Monica King

For the Chicken:

6 Foster Farms chicken breast halves, boneless and skinless
1/4 cup canola oil
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoon chopped fresh thyme
1/2 cup balsamic vinegar
1 tablespoon butter
1/2 cup goat cheese (one 4-ounce package)
1 teaspoon honey

For the Mushroom Topping:

2 tablespoons canola oil
1 cup sliced mushrooms
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped fresh thyme

1. In a large skillet over medium-high heat, warm the canola oil. Add the mushrooms, salt, and pepper and sauté, stirring occasionally, until mushrooms have given up their liquid, about 7 minutes. Remove the mushrooms from the skillet and place in a medium bowl. Add the thyme, stir well, and cover with aluminum foil to keep warm.

2. Prepare the chicken by warming the canola oil in large skillet over medium-high heat. Sprinkle the chicken on both sides with salt, pepper, and fresh thyme. Place in the skillet and cook, turning, about 7 minutes per side, or until cooked throughout. Remove from the pan and place on a large plate; cover with aluminum foil to keep warm.

3. Reduce the heat to medium-low. Add the balsamic vinegar to the skillet; deglaze the pan, scraping up the browned bits. Reduce the heat to low and cook until the vinegar reduces, about 3 minutes. Stir in the butter. Pour the glaze through a strainer and into a small bowl. Break up the goat cheese into small crumbles, add the honey, and stir to combine.

4. To serve, place the chicken breasts on a clean platter and top with the mushrooms. Drizzle the balsamic glaze over chicken and add the honey goat cheese crumbles on top of the mushrooms.