Developed for Foster Farms by Chef Michael Roberts of Twin Palms, Pasadena, CA

4 fresh Foster Farms Boneless Chicken Breast Fillets, with skin
4 large artichokes
1 lemon
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 cup chicken stock or low-sodium chicken broth
1 cup whipping cream
3 Tbsp. finely minced shallots
2 Tbsp. finely minced garlic
1 bunch arugula or watercress (about 1 1/2 cups)
2 Tbsp. butter

1. Trim 1/2 inch from artichoke tops, remove stems, slice artichokes into quarters and remove fuzzy chokes and small inner leaves. Rub cut surfaces with lemon.

2. Preheat oven to 425°F. Rinse chicken; pat dry. In 12-inch skillet, heat oil on cooktop over medium heat. Add chicken, skin side down; cook until light golden, 4 to 6 minutes each side. Add salt and pepper.

3. Add chicken stock and cream; bring to boil. Add artichokes, shallots and garlic; transfer to baking dish. Bake uncovered for 7 minutes, or until chicken is no longer pink inside.

4. Remove chicken to platter; keep warm. Bake artichoke mixture 15 minutes longer, until tender; transfer back to skillet on cooktop, heat to boiling. Reduce liquid until shiny and a sauce-like consistency, stirring occasionally. Place artichokes on platter with chicken.

5. Pour sauce into blender or food processor. Add arugula; purée until smooth. Add butter; blend until smooth. Serve sauce over chicken and artichokes.

Serves 4.

Developed for Foster Farms by Chef Martin Woesle of Mille Fleurs, San Diego, CA

4 fresh Foster Farms Chicken Legs, cut at joint
2 Tbsp. vegetable oil
2 Tbsp. flour
4 cups dry red wine
1 cup finely chopped onions
1/4 cup brandy
2 Tbsp. tomato paste
2 tsp. black peppercorns, cracked
2 whole cloves
1 bay leaf
salt and nutmeg
2 cups peeled carrots, cut into 3/4-inch pieces
1 Tbsp. peanut oil
1 tsp. sugar
1 Tbsp. tarragon leaves
4 servings mashed potatoes chopped sprigs of thyme, for garnish

Serves 4.

1. Rinse chicken; pat dry. Season with salt and pepper.

2. In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until well browned. Transfer to plate. 2. Pour off all but 2 Tbsp. fat from pot. Stir in flour. Add wine, onions, brandy, tomato paste, peppercorns, cloves and bay leaf; mix well. Heat to boiling over high heat. Add chicken; reduce heat to medium-low. Cover and simmer 30 to 40 minutes or until chicken is no longer pink when cut into. Season to taste with salt and nutmeg.

3. Meanwhile, boil carrots in lightly salted water until tender. Drain; add peanut oil and sugar. Cook over medium heat until sugar melts and carrots are glazed, stirring constantly. Sprinkle with tarragon; stir gently.

4. Serve chicken and sauce on a bed of mashed potatoes.Arrange glazed carrots on top. Garnish with sprig of thyme.

4 fresh Foster Farms Rock Cornish Game Hens
1 cup apricot nectar
1 cup orange juice
1 Tbsp. lite soy sauce
1/2 tsp. ground ginger
1-3/4 cups chicken broth, low-sodium canned or homemade
1/2 cup onions, finely chopped
1 cup couscous
3 medium fresh apricots, seeded and chopped
1/2 cup celery, sliced
1/2 tsp. orange zest, finely chopped
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. ground black pepper

1. Rinse hens in cold water and pat dry. Combine apricot nectar, orange juice, soy sauce and ginger in a 9" x 13" baking dish. Add hens and marinate 2 hours in refrigerator, turning several times.

2. Bring chicken broth to boil in 3-qt. pan. Add onions, reduce heat and simmer 3 minutes, until tender. Stir in couscous, apricots, celery, orange zest and spices. Cover, remove from heat and let stand 5 minutes. Fluff couscous with fork.

3. Preheat oven to 350°F. Remove hens from marinade and reserve liquid. Coat cleaned baking dish lightly with cooking spray. Stuff hen cavities with couscous mixture. Place hens, breast-side up, in baking dish. Bake 45 to 60 minutes, basting several times with marinade, until meat is no longer pink when cut into. Serve birds whole.

Serves 4.