You may not think you know who Chris Sarandon is, but you do. If nothing else, you've seen him as Prince Humperdink in THE PRINCESS BRIDE. (You HAVE seen that movie, right? If not, I may have to seriously reconsider our blog friendship. Just kidding. Sort of.) Anyway, he's a brilliant actor and a super human being. I had the great pleasure of working with Chris on The Light In The Piazza. We became great friends during the run of the show, mostly due to the fact that he and my husband have a freaky amount in common. The fact that he and I had to spend a lot of time trapped under the stage together also led to many, many fun and entertaining conversations.
Chris and I were together under the stage waiting for his entrance during one of the craziest nights of that show, when our onstage trap broke. His character was supposed to ride the trap up. It came up through a hole that opened in the stage. For this particular scene, the trap came up bearing Chris, seated behind a desk covered with things from his character's tie shop, and smoking an herbal cigarette. (Can't use real ones in the theatre.) During this show, the cover of the trap opened, but the platform wouldn't move. We sat there for a few seconds before we figured out that the mechanism had jammed and we needed to close the 10 foot hole in the stage. The stage manager calling the show that night said "Jen, grab Chris and all the props you can carry and come upstairs. We'll improvise something from up here for the desk." Chris and I had about 30 seconds to gather as many props as we could carry and run up two flights of stairs to the stage. We were laughing so hard we nearly fell down, as we tried not to drop the ties, pens, boxes and papers we were carrying, Chris balancing a lit herbal cigarette between his teeth the whole time. He is one of the most giving, good-humored individuals I've ever met.
On Sundays, we'd sometimes have company brunches in the backstage hallway. Chris came from a family of restauranteurs and was right at home working the griddle. We called him our Greek Hash Slinger. You have not lived until you've have had bacon prepared by this man. I still, to this day, refer to him as my Show Boyfriend.
Just like last week's recipe for Baked Oatmeal, this recipe comes from the PIAZZA cookbook. Chris submitted this recipe, which I have made a couple of times. It's quite tasty and different, a good one to throw into your weekly menu to break up boring routines. Make a batch and watch THE PRINCESS BRIDE. It'll make you happy.
- 6 boneless, skinless chicken breasts
- 1 cup dijon mustard
- 1/2 cup regular (non-virgin) olive oil
- 1/2 cup low-sodium soy sauce
- 1 tablespoon each dried rosemary, thyme, oregano and basil
- 3 cloves garlic, pressed or crushed
- 2 lemons, squeezed for juice
Mix mustard, olive oil, soy sauce, herbs and garlic together with a whisk. Marinate chicken in mixture for up to 12 hours in refrigerator.
Preheat oven to 350 degrees. Place chicken in roasting pan. Pour lemon juice over chicken, mixing into marinade well. Cover pan with foil and cook in oven 45 minutes. Remove foil and roast an additional 15 minutes, until chicken is brown.
Remove chicken from oven, pour liquid from pan into gravy boat. Ladle sauce over chicken on plates. Serve with rice and veggies.