4 skinless, boneless chicken breast h, alves
1 (about 1 1/2 pounds)
1 1/2 cup coarsely shredded monterey jack che, ese with
1 jalapeno peppers ( 8 ounces)
2 tsp dried oregano, crumbled
3/4 cup yellow cornmeal
1 tbsp chili powder
1/3 cup flour
2 large eggs
1 cup vegetable oil
1 guacamole and/or salsa
Directions
Place each chicken breast half between waxed paper and pound very
thin with a mallet or rolling pin to form a "cutlet". Be careful not
to pound holes in the meat. Place 1/3 cup cheese in center of each
"cutlet"; sprinkle with oregano. Fold sides over to seal cheese,
then roll up. Hold in place with wooden toothpick. Combine cornmeal
with chili powder on sheet of waxed paper; place flour on another.
Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour;
dip in egg then cornmeal mixture to coat well. Chill at least an
hour. (This much of the preparation can be done ahead). Preheat oven
to 350 F. In a large skillet, heat oil until very hot. Quickly brown
the stuffed chicken rolls, turning often, until golden. Lift out with
a slotted spoon; drain well. Place in a shallow baking pan. Bake 20
minutes or until juices run clear when pierced with a small knife.
Serve with guacamole and/or salsa.
Makes 4 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]
Servings: 4 servings
Cheesy Stuffed Chicken Breasts Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Chicken Breast; Poultry
The History of Recipes
Food historians have proved the existence of recipes way back into ancient history, certainly as far back into history as ancient Egypt, and maybe even further. In practice though, sadly, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we have a couple of recipe books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the rich people of that period. Over the next few centuries, the rich families of Europe competed to serve the most exotic meals, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Cheesy Stuffed Chicken Breasts recipe.
