All Foster Farms Free Range products are raised in the Northwest and are always allowed access to the outdoors. Foster Farms chickens are fed a vegetarian non-GMO diet free from any antibiotics and unnecessary hormones. For this recipe, I place the breasts in a saltwater brine before grilling to protect the meat from drying out. The process of soaking the Foster Farms Free Range chicken in salted water causes the chicken to absorb some of the water and salt through osmosis, resulting in a flavorful and far moister meat when cooked. The piquant green sauce should be the consistency of a pesto sauce. The salty anchovy, garlic and Dijon mustard create a sauce reminiscent of a Caesar salad that pairs beautifully with the tender chicken breasts.
Always cook Foster Farms chicken to an internal temperature of 165 degrees for safety. Cooking times may vary depending on grill temperatures. Insert an insta-read thermometer at the thickest part of each breast.
4 Foster Farms Free Range boneless skinless chicken breasts
2 cups cold water
½ cup Kosher Salt
¼ cup brown sugar
4 cups ice cubes
Place 2 cups water, salt and sugar in a saucepan on high heat. Bring to a boil to completely dissolve salt and sugar. Place ice cubes in a large bowl and add hot liquid. Allow ice to melt completely. For safety, brine should be between 35-40 degrees. Add chicken to bowl and brine in the refrigerator for 60-90 minutes.
Heat grill to high heat. Remove chicken from brine and dry with paper towels. Brush breasts with olive oil. Grill chicken for 9-10 minutes per side until internal temperature is reached and nice grill marks appear. Remove chicken from grill and allow to rest for 10 minutes before slicing.
Piquant Green Sauce
1 slice white bread, crusts removed
½ cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoon capers, drained and rinsed
2 cloves garlic
2 cups loosely packed Italian (flat leaf) parsley sprigs
4 anchovy fillets
1 teaspoon Dijon mustard
Place the bread in a small bowl and add olive oil and vinegar. Allow to soak for about 5 minutes. Place the bread and all the oil and vinegar into the bowl of a food processor. Add all other ingredients. Pulse until smooth adding more olive oil if consistency seems too thick.
Slice Foster Farms chicken into ¾ inch slices and place on a serving platter garnished with sauce.