Cooked

CHICKEN PARM SAMMIES

Last issue we got you headed down the right trail for hot eats on the trail with a review of the basics of exhaust pipe cooking. Now, it’s time to step up the culinary game with this issue’s delicious Chicken “Parm” Sammies. To do this one right, you’ll want to do some meal prep at home to ensure your hot off the pipe meal is one to remember. For the Chicken “Parm” Sammies you’ll want to assemble the ingredients and more importantly secure and pack the trailside preparation elements of the meal. As noted in the previous issue, the best way to utilize your exhaust pipe cooker is to think of it as a “reheating” device, not a cooker. After a little bit of trail banging, this meal will both satisfy your hunger, and most likely beat any trail side burger you’ll find. While your choice of “extras” for the final meal can change based on personal preference, here is what we prefer to pack for this recipe: ciabatta buns, provolone cheese or mozzarella, and green peppers. Slicing the buns and green peppers beforehand is a good call, and obviously you’re going to need a little extra storage space on your sled to bring ‘em along. One other key preparation item for this meal is special “Snacker Packer” bags. These bags are used for the chicken and sauce mixture, keeping the inside of your “cooking pot” clean and making it easier to serve trailside once piping hot. These heat resistant bags are the perfect complement for practically any Muff Pot meal. You can order them directly from snackerpackers.com in quantities of 10. The Snacker Packer bags are sized right for a pipe cooker and work better than aluminum foil or larger oven bags. They also sell complete cooker and bag combo packs.

Ingredients: 28-ounce can (826 ml) of crushed tomatoes 14.5-ounce can (427 ml) of diced tomatoes 12-ounce (354 ml) can of tomato paste 1/2 cup shredded parmesan cheese 1 large onion, diced 2 garlic cloves – pressed 1/2 tsp oregano 1/2 tsp basil 2 bay leaves 3 large boneless chicken breasts Slices of provolone or mozzarella cheese Ciabatta or crusty buns of your choice Preparation:

Step 1 - Combine the crushed tomatoes, diced tomatoes, tomato paste, parmesan cheese, onion, oregano, basil and bay leaves into a slow cooker. Step 2 - Season the chicken breasts with salt and pepper and then nestle them into the mixture. Step 3 - Cook on high for 4-hours or low for 6-hours until chicken is tender and fully cooked. Step 4 - Remove the chicken breasts and shred the meat. Return the shredded chicken to the slow cooker, stir, and heat on low for an additional 30 minutes, allowing the chicken to absorb the flavors of the tomato mixture. Step 5 – With the heavy lifting complete, let the mixture cool and fill one or two snack bags, leaving room so you can twist and seal up the bags.

Trailside Meal Time

In addition to the trailside preparation items of buns, peppers and cheese slices, you’ll also want to pack some napkins and a fork or spoon to transport the steaming hot chicken and sauce to your buns. All that’s left is to enjoy this 5-star meal direct from under your hood to your mouth. And remember, always pack out your garbage.