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Crew Mess: Chicken with Asiago Cheese

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Chicken with Asiago Cheese



Asiago cheese has a protected designation of origin (like champagne) and is produced in the alpine area of Italy in the town of Asiago, province of Vicenza, in the Veneto region. This aged cheese is grated in soups, pastas and salads or sliced and served in panini. If you cannot find an asiago, a manchego (from sheep’s milk) or parmesan cheese would make a good substitute. Serve this dish with a Caesar salad, baguette and a semi-sweet white wine.



The Ingredients

1 cup asiago cheese

1/2 cup roasted red peppers

2 lemons

4 tbsp. extra virgin olive oil

3 tbsp. almonds, slivered

1/2 tsp. dried oregano

1/2 tsp. sea salt

2 tsp. lemon pepper seasoning

1/4 tsp. crushed red pepper

1 3/4 pound boneless, skinless chicken breasts

 

Dice the cheese and peppers.

Grate or zest the peel of both lemons.

In a bowl, combine the cheese, peppers, lemon zest, EVOO, almonds, oregano

salt, pepper and crushed red pepper. Let stand for 20 minutes for the flavors to blend.

In the meantime, lightly coat chicken in EVOO and then sprinkle with lemon pepper. Over medium heat, grill chicken 5 minutes on each side, or until internal temperature reaches 165 degrees.

Slice chicken one inch thick. Top with the cheese mixture, plate and serve.  

 

Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at editorial@the-triton.com.

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