Nautical nuggets

4 servings

Ingredients

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Directions

Jennifer Trainer and Elizabeth Wheeler, the co-authors of "The Yachting Cookbook," both have had a lot of experience cooking on the high seas. They developed this recipe on a 40 foot boat during a 10 day sail, from Maine to the British Virgin Islands. They say their challenge at sea is to creat recipes that use the freshest ingredients with a minimum of fuss. This one would be wonderful for parties - expecially kids' birthdays. Jennifer appeared as the book's representative on "Live". Because a completed recipe must be ready for Regis to taste at the end of a cooking segment, Jennifer found herself (in curlers) at 5:30 am in the basement kitchen of the appropriately named St Regis Hotel, cooking up a hero batch of Nautical Nuggets alongside chefs who were preparing breakfast for room service patrons. 6 boneless, skinless chicken breast halves salt and freshly ground pepper to taste 1 tsp dried oregano leaves ½ cup sour cream or plain yogurt 2 tbsp freshly squeezed lemon juice 1 tsp tabasco 1 garlic clove, finely chopped 2 cups finely crushed saltines, or Ritz crackers (about 40 crackers) ½ cup sesame seeds ¼ cup unsalted butter, melted Remove the tender fillet part of each breast and place it in a bowl.

Then cut each chicken breast diagonally into 3 strips and add these to the bowl. Season with salt, pepper, and oregaon, rubbing the seasoning into the chicken. Add the sour cream, lemon juice, tabasco, and garlic to this chicken in the bowl and turn the pieces until they are thoroughly coated. Cover the chicken and marinate for at least 1 hour, or refrigerate overnight. Preheat the oven to 400F.

Lightly oil a baking sheet. Spread the cracker crumbs and sesame seeds in a shallow dish. One at a time, roll each piece of chicken in the cracker crumb mixture untilevenly coated. Arrange the pieces on the prepared baking sheet so that they are barely touching. Drizzle the melted butter evenly over the chicken. Bake the chicken for about 20 minutes, or until golden brown. Serve hot or at room temperature.

Makes 4-6 servings. Variation: Substitute pieces of firm fish such as cod, monkfish, or halibut for the chicken. Origin: Cooking with Regis & Kathie Lee Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-20-94

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