8 chicken breast halves, skinned and boned
7 oz green chilies, diced
4 oz monterey jack cheese, cut into 8 strips
2/3 cup finely ground dry bread crumbs
1/2 cup parmesan cheese, grated
1 1/2 tbsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
6 tbsp butter, melted
1 h
1 tomato sauce
32 oz tomato sauce
1/2 tsp ground cumin
1/3 cup green onions, sliced
1 salt and pepper to taste
1 hot pepper sauce to taste
Directions
Flatten chicken breasts between waxed paper. Put about 2 tablespoons
chilies and 1 cheese strip in center of each chicken piece. Roll up
and tuck ends under.
Combine remaining ingredients, except butter, to make crumb
mixture. Dip each stuffed chicken to shallow bowl containing melted
butter and roll in crumb mixture.
Place chicken rolls seam side down in oblong baking dish. Cover and
chill 4 hours or overnight.
Preheat oven to 400 degrees. Bake uncovered for 20 minutes or until
done.
Prepare Tomato Sauce: Combine all ingredients in a pan and heat
well. Pour heated Tomato Sauce over chicken.
From California Sizzles by the Jr League of Pasadena, Inc. received
from Susan Sparks in the Oct '94 swap on Delphi.
Formatted for MM by Pegg Seevers 11/09/94 Submitted By BETTY CROCKER'S
HAMBURGER COOKBOOK, CIRCA 1977.
Servings: 6 servings
Mexican Chicken Kiev Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Russian
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into history, in fact as far back as ancient Egypt, and possibly even further. Having said that, these, early records were just basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. He also describes how the cooks of Roman times used a wide range of aromatic flavors, including some familiar names such as bay, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new culinary innovations caused an outbreak in recipe manuscripts, most of which are kept safe in private libraries. During the next few hundred years, the rich and powerful families of Europe strove to offer the most exotic meals, and as a consequence, chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications are greatly in demand mostly due to more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Mexican Chicken Kiev recipe.
