We asked professional chefs nationwide to join the National Chicken Month celebration in September by sending us their favorite chicken recipe. We received entries from all over the country, from chefs who represent the full range of foodservice. The National Chicken Council's partner for this contest, Plate magazine, cooked up the top entries and chose the winners based on originality, taste, appearance, ease of preparation, appropriateness for foodservice application, and best use of the product. Winners receive cash prizes and recognition in Plate magazine. Congratulations to all the winners!


Click the recipe title below to see the full recipe on EatChicken.com

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First Place

Orange blossom-scented chicken breast, with almond pastilla, and braised endive

Michael Solomonov, executive chef,
Marigold Kitchen BYOB, Philadelphia, PA

A rising culinary star in Philadelphia, Michael Solomonov captured judges' attention with a unique approach to the citrus flavor profile that is very on trend today. This recipe is both elegant and efficient for foodservice applications because it uses both chicken breast and thigh meat. Solomonov recently joined Marigold Kitchen BYOB, late in 2005, and was already named "Best New Chef" by Philadelphia Magazine.

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Second Place

Shiso chicken roulade with fig vinaigrette

Sang Gu Lee, sous chef,
Starfish Sushi, Chicago, IL

Sous chef, Sang Gu Lee from Starfish Sushi in Chicago, took second prize with "Shiso Chicken Roulade." This creation is fully cooked, but presented wrapped in Shiso leaves. Judges said the fig vinaigrette that accompanied this dish was exquisite and the foray into Japanese cuisine was a welcome creative approach.

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Third Place (two winners tied for 3rd place)

Curry Crusted Chicken with Macadamia Brie Sauce

Michael Watz, Regional Director Operations,
Levy Restaurants, Evanston, IL

Michael Watz, a Regional Director Operations for Levy Restaurants created this fantastic dish. It's a delicious and unique application of the "airline" cut of chicken which, according to judges is a cost-effective cut of meat for foodservice that also allows a very attractive presentation. Watz is a classically trained chef who now manages a number of properties for Levy Restaurants, doing most of his creative cooking these days at home for he and his wife.

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Chicken Trio: "Memory of India"

Vincent Viale, executive sous chef,
Tapenade Restaurant, La Jolla, CA

Tied for third place, Vincent Viale's recipe uses both chicken breast and wing meat, with three preparations that complement each other extremely well. What really caught everyone's attention, though was his manipulation of the wing to create a "lollipop" of meat – a unique and fun final presentation.

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