The following lucky panelists were winners in the recruitment and monthly sweepstakes we offer to reward people who join our table.

$1,000 PRIZE Patricia of MN
$500 PRIZE Kristine of MN
  Mariah of MN
$250 PRIZES John of MN
  Tiffany of MN
  Betsey of MN

How do winners plan to spend their prize money? On more chicken, top-of-the-line cookware, groceries, a son’s birthday party, a vacation and a charity for children. Watch for more winners in the months ahead. It could be you!

Early this summer, a new ad campaign and logo will be debuting for Gold’n Plump. The campaign centers on an iconic chicken image made of power-packed messages like:
•     Is your chicken Gold’n Plump good?
• Fresh off the family farm and proud of it.
• We’re USDA Grade A. And great grades make the fridge.
• The freshness date code says quality. The clean plates say yummy.

As members of our panel, you’re getting a sneak peek at one of the new chicken ads and logo. Both will first appear in an upcoming promotion in June that will seek out and reward consumers nominated and chosen for being “Gold’n Plump Good.” Watch for it on-package and online.

We asked and you answered. Thanks to all who responded to our recent surveys. Here’s what we learned—at least when it comes to what kitchen gadget you value most and your favorite way to make chicken.

5 Favorite KITCHEN TOOLS
1.   nice sharp knives
2. good pots & pans
3. oven
4. microwave
5. crock pot
5 Favorite WAYS
TO MAKE CHICKEN
1.   grilled
2. Italian-type dish
3. baked
4. stir fry
5. chicken & rice

 

Lisa Golden Schroeder, a culinary expert and recipe developer, has created this exclusive chicken dish just for our Dish on Chicken panelists.

Perfect for Spring, it’s pretty, easy to make and flavorful. What’s best, it can be made with almost any other grain you may have in your pantry.

 

For the pilaf
2 teaspoons olive oil
½ cup chopped onion
3/4 cup pearled barley
1 teaspoon fennel seed
2-3/4 cups chicken broth
¼ teaspoon salt
For the chicken
1 tablespoon olive oil
1 package (16 ounces) Gold’n Plump ® Extra Tender
Boneless Skinless Chicken Breasts OR
1 package (14 ounces) Just BARE ® Hand-trimmed
Chicken Breast Fillets
Hand-trimmed Chicken Breast Fillets
¾ cup apricot preserves (preferably all fruit)
2 tablespoons grated fresh gingerroot
2 cloves garlic, finely chopped
1 tablespoon balsamic vinegar
Sliced green onions, if desired

Directions
•     To make pilaf, heat 2 teaspoons oil in medium saucepan over medium-high heat. Add onion; cook and stir 2 minutes. Add barley and fennel seed; cook and stir 2 to 3 minutes longer or until lightly browned and aromatic.
• Stir in chicken broth and salt; reduce heat to low, cover, and cook 45 minutes or until barley is tender.
• Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook 3 to 5 minutes per side or just until browned and no longer pink in center
• Stir preserves, ginger, garlic, and vinegar into skillet; cook and stir until chicken is coated with sauce.
• Serve chicken over barley pilaf; garnish with green onions.

Adding more whole grains is today’s hot button tip for health. The benefits of a fiber-rich diet, along with the increased intake of B-vitamins and a wide variety of minerals, are undisputed. But don’t ignore how great whole grains taste—experiment with the exploding availability of interesting rice blends, unique pastas, and grains (like barley)!

On busy weeknights try quick-cooking barley, bulgur (cracked) wheat, quinoa, or whole-wheat couscous or pastas that need to simmer just 10 to 15 minutes. Or cook up a slow-cooker of wheat berries to serve for breakfast with milk and dried fruit, or to sauté with lots of garlic and herbs as a savory side for your favorite chicken dish.

Find more recipes and insights from Lisa (as well as her bio) on our blog at justbarechicken.com/blog/.

 If you’re reading this issue of the newsletter, you’re likely one of the 905 consumers who accepted our invitation to be part of our exclusive Dish on Chicken panel. This chart gives you a quick look at where
most of you hail from.
Just click the images below to visit our brands’ web sites or Facebook pages, where conversations about good food happen every day.