PATTI VDRJ67A
4 chicken breast halves, boneless, skinless
2 tbsp sugar
1/4 tsp cinnamon
2 medium tart apples, peel, cut in thin slices
1 cup apple cider
1 tbsp cornstarch
Directions
Place chicken breast halves between 2 pieces of waxed paper. Pound
chicken to 1/8" thickness. Mix sugar and cinnamon. Coat apple slices
with sugar mixture. Divide apples among chicken breast halves; secure
with toothpicks. Cover and grill chicken 4-6" from medium coals,
20-25 minutes, turning after 10 minutes, until done. Remove
toothpicks. Mix the apple cider and cornstarch in 1 quart saucepan.
Cook over medium heat until thickened and bubbly. Spoon over chicken.
Servings: 4 servings
Apple-Stuffed Chicken Breasts ** Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Chicken Breast; Fruit; Poultry
The History of Recipes
Written cooking instructions as an idea can be found way back into the far past, certainly as far back as the ancient Egyptians, and possibly even further. In practice though, these, ancient cook books were just primitive hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks used a wide range of aromatic flavors, including some familiar names like basil, rue and asafoetida. Over the next few hundred years, the upper-class families of Europe competed with each other to serve the most exotic banquets, and as a result chefs and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books are in high demand, mostly due to increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this Apple Stuffed Chicken Breasts __ recipe.
