4 boned skinless chicken
1 breast halves (about 1 lb.
1 total)
4 slices prosciutto or
1 boiled ham
1/2 cup finely chopped apple
1/8 tsp apple pie spice
1 apple pie spice
2 tbsp finely chopped green onion
1 tbsp margarine or butter
1 tbsp all-purpose flour
2/3 cup skim milk
1/2 cup shredded provolone
1 cheese (2 ounces)
1 hot cooked rice (optional)
Directions
Rinse chicken, pat dry. Place each breast half between 2 pieces of
plastic wrap. Pound from the center to the edges with the flat side
of a meat mallet till 1/4 inch thick. Remove plastic wrap. Place one
prosciutto slice atop each breast half. Combine apple and 1/8
teaspoon pie spice. Place a fourth of the apple mixture on each
breast. Fold in sides and roll up each half starting from a narrow
end. Secure with wooden toothpicks. Sprinkle with additional apple
pie spice. Place in a 10x6x2 inch baking dish. Bake, uncovered, in a
350 degree oven for 25 to 30 minutes until tender and no longer pink.
Remove picks. In a small saucepan cook onion in margarine until
tender. Stir in flour and dash pepper. Add milk. Cook and stir till
thickened and bubbly; cook and stir 1 minute more. Stir in cheese
till melted. Serve sauce over chicken rolls. Serve with rice or on a
bed of rice, if desired.
Servings: 4 servings
Apple-Prosciutto Chicken Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Italian; Poultry
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, at least as far back into history as ancient Egypt, and maybe further still. Interesting though that maybe, in the main part, these old recipes were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, a style of dining still practiced today. Aspicius describes how the Romans used a wide range of spices and herbs, including some familiar names for example basil, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many foods and herbs from Arab countries, including basil and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on cooking, many of which still exist in private libraries. During the following few centuries, the powerful families of the West competed with each other to offer the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down recipes of the day. By the advent of the 1900s, recipe books are in great demand, mostly as a result of more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Apple Prosciutto Chicken recipe.
