Recipe and photo by Paul Luttman, Executive Chef, Avera McKennan Hospital and University Health Center
San Diego Unified School District
San Diego, CA
"We have a Sonora chicken wrap with south-of-the-border type spices. It has roasted peppers and roasted veggies inside with the chicken. The spices unite the flavor profiles together—to be honest, it surprised me how much the students liked the spices. They aren't hot, but they're certainly prominent.
"Our roasted pesto chicken is simple yet delicious. It works as a sandwich or over a bed of pasta. We coat the chicken in a standard pesto and roast it off.
"Instead of simple chicken nuggets and ketchup, we offer a variety of dipping sauces to dress up the dish. We have a ginger sauce and a maple sauce in addition to the more traditional sauces.
"We served a chicken and spinach sauté which the little ones didn't like but the high schoolers loved. The chicken teriyaki is also a huge hit with the students."
Chef de Cuisine
New York, NY
"We have a chicken Vindaloo, tropical grilled chicken, chicken with shallots and leeks as well as a chicken Monterey. Most of these dishes are new interpretations of classic recipes. Vindaloo is an Indian classic. The tropical chicken incorporates fresh tropical fruits like papaya, mango, coconut and pineapple. Chicken with shallots and leeks was devised to utilize produce from local New York farms and chicken Monterey is a springtime favorite combining avocado, pepper jack cheese and organic tomatoes.
"Once we did a version of Chicken Cordon Blue where we topped a breaded chicken filet with Pommerey cream, Gruyeres cheese and black forest ham. We could barely keep up with production!"
Avera McKennan Hospital and University Health Center
Sioux Falls, SD
"I tend toward earthier seasonal ingredients in my cooking. So my recipes change depending on the time of year as well as what I have in the pantry. With the porcini powder, I was worried it would burn, but it turned out really well. The flavors married together and the end presentation was really nice.
"Down the road I hope to see more Cuban flavors in chicken applications. Chicken is such a great protein, it carries almost any flavor. And as we get more accustomed to authentic spices and ingredients I think Cuban will continues to become more and more popular."