Galveston Chicken

Jams, puddings, teacakes and tarts,

roast beef in wine and cranberry hearts

chicken pot pie with biscuits and cream,

french fries and chocolates and apricot dream.

Blessed with abundance each day all our own;

there's love in the kitchen, the heart of the home.

--Susan Branch

Several years ago while in Galveston for an Art Educators Convention I had some great food. Although you would think the most memorable meal would have been the seafood, it was actually a chicken dish for me. This is my {very} loose interpretation of it.

Start with these two friends:

Mix them up really well. This mixture goes inside your chicken breasts. (It is also really good on bread) About 8 of them. You will need a VERY sharp fillet-type knife to make your chicken into something similar to a pita pocket. Got it?

Then rub some olive oil on both sides of the chicken, salt pepper, and some Italian Grinder Spice. Spoon in as much of the mixture as you can get in there. Probably a couple tablespoons. Get your chicken in the oven. Low and slow. Maybe 275 for an hour? Cover with foil for the first 30 min and remove for the last to let it get some color. While you are waiting, make a Caesar salad. Fresh croutons make a nice addition. Toss some cubed french bread in melted butter and italian spices. Toast in the oven until crunchy. I have a great Caesar dressing recipe. It calls for anchovy paste. Anyone interested?

This is really good. It's like you're back in Italy...

I mean Galveston.