THIS CHICKEN IS A CONTENDER

Janine Washle of Sonora is a finalist in the 47th National Chicken Cooking Contest. Here’s the recipe she will prepare:

Chicken rolls with red pepper mayo and orange drizzle
• 1/2 cup dry white wine
• 2 cups water
• 1 stalk fresh lemon grass
• 3 cloves garlic, crushed
• 6 peppercorns, crushed
• 1 teaspoon salt
• 1/2 cup chopped onion
• 1/4 cup chopped fresh ginger
• 2 pounds boneless, skinless chicken breast halves
• Red pepper mayo, recipe to follow
• 2 cups orange juice
• 6 center-cut deli rolls
• 1 head Bibb lettuce
• 6 orange slices
• 1 small fennel bulb, shredded, 6 fronds reserved

In large saucepan, place wine, water, lemon grass, garlic, peppercorns, salt, onion and ginger. Bring to a boil, then lower heat.

Add chicken, cover and poach about 25 minutes.

Remove chicken to a plate and cool; discard liquid.

Shred chicken into large bowl and mix with red pepper mayo. Refrigerate until chilled.

Pour orange juice into saute pan and boil over medium heat to reduce to syrupy consistency, about 20 minutes.

Toast deli rolls and place lettuce leaves on each. Divide chicken mixture evenly among 6 rolls and sprinkle fennel shreds over each.  Drizzle orange syrup over top.

Place a chicken roll on each of six plates and garnish with orange slice and fennel frond. Makes 6 servings.

To make red pepper mayo: In food processor, place 2/3 cup bottled roasted red pepper, chopped, and 1 garlic clove. Process to form a paste. Add 1 cup mayonnaise, 1/2 teaspoon orange zest and 1/4 teaspoon hot sauce. Pulse to blend.