Site Updated:
October 31, 2013

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Cook this in foil on your grill or in the galley oven. It creates a fabulous sauce that is delicious on rice.

1 cup apricot jam
1 cups Russian salad dressing (one 12-ounce bottle)
2-ounce package dry onion soup mix
1/4 cup fruity liqueur such as apricot brandy or Triple Sec
8 skinless chicken breast halves
4 cups instant rice

Start the grill prepare coals. In a bowl whisk jam, dressing soup mix and liqueur. Arrange chicken bone side up in a large, sprayed, disposable foil roasting pan. Sprinkle with rice and drizzle 1 cup water over the pan. Spoon soup mixture evenly over the chicken and wrap the entire casserole in a large sheet of heavy duty foil.
Place the casserole over medium coals (or in a 350-degree oven) for 45 to 60  minutes. Chicken tests done at 170 degrees. Timing depends on the oven or grill and whether it’s a windy day.  Take care when opening the foil because steam will be hot. Put the chicken on a platter and the sauce in a bowl.


See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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