Notes from the Galley – Chicken Breasts

 

The boneless, skinless chicken breasts that come “quick frozen” with a water glaze are one of my favorite “convenience products” for home and boating. They are easy to store in their re-sealable freezer bag; easy to transport to and from the lake in your cooler (in fact they even help keep other foods cold); and very easy to use; you don’t even have to thaw them first before cooking. Season with your favorite spices and toss on the grill (or right into the oven or frying pan). Some of the brands even have cooking instructions and recipe ideas on the package. I’ve tried several of the recipes and they have all been very good. Here are some others you might like to try:

 

Cream Cheese Chicken Roll-ups

 

I’m not sure what to call this recipe – so make up your own name. The captain and I went to our friends, Brad and Susan’s, house for dinner and enjoyed these, along with grilled asparagus and instant wild rice mix.

 

Thaw as many frozen chicken breasts as you’ll need (or use fresh). Pound each chicken breast half with a meat mallet until thin.  Season with “Greek Seasoning” (found in your grocery store) and then spread a layer of softened cream cheese on top of each flattened chicken breast. Roll up “jelly roll” fashion and wrap one piece of thick peppered bacon around the roll. Place seam side down in a baking pan and cook in a moderate oven until chicken is done (about an hour). You can also cook these on the grill.

 

 

Grilled Garlic Chicken Breasts

 

6 - Frozen chicken breasts

6 – Tablespoons Olive Oil

12 – Garlic cloves (coarsely chopped)

2 – Tablespoons of Herbs (Either herbes de Provence or a mixture of thyme, basil, savory and fennel seeds)

2 – Teaspoons of Lemon Pepper

 

Place chicken breasts on a baking sheet with waxed paper. Rub each chicken breast with olive oil. Sprinkle with salt and pepper. Combine garlic, herbs and lemon pepper. Spread garlic mixture on top of each breast. Let stand at room temperature for two hours. Grill (topping side up) for ten minutes; then turn over and grill other side for ten minutes. Continue alternating sides until chicken is done. (about 10-20 minutes more)

 

I found the following chicken sandwich idea in a cooking magazine. It is a very good combination of flavors and makes an impressive lunch to serve while sailing or motoring on the Lake. Serve with lemonade or iced tea while cruising or Spiked lemonade if you’re on land.

 

Grilled Pesto Chicken Sandwiches

 

2          Bunches of fresh sage leaves

1          Bunch Italian Parsley

1          Clove of Garlic

4 oz.    Pine nuts (in the produce dept.)

1          Cup Olive Oil

6          Tablespoons grated parmesan cheese

6          Chicken breast halves

6          4X5 rectangles of focaccia or long French rolls; split horizontally

3          Apples – cored and thinly sliced

            Mayonaise

 

To make the Pesto: Blend sage leaves, parsley, pine nuts and garlic in a food processor until finely chopped. With machine running, add olive oil and blend until a thick paste forms. Transfer to a bowl and add cheese. Season with salt and pepper. (Can be made ahead at home or you can use store-bought pesto).

 

Pound each chicken breast with a meat mallet or rolling pin until it’s about ½ inch thick. Brush with oil, salt & pepper, and grill until cooked (about 5 minutes per side.) Brush bread with oil and lightly brown.

 

Assemble sandwiches by spreading bread with mayonnaise. Arrange apple slices on bread and top with chicken. Drizzle or spread pesto on chicken. Serve.

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