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 feasible to track the history of written cooking instructions way back into distant history, at least as far back into history as the Egyptians, and quite possibly further than that. Having said that, these, old cookbooks were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian which recount the baking 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 tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also describes how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including some that we all recognise for example thyme, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including parsley and basil. These new culinary innovations caused an outbreak in recipe manuscripts, some of which are kept safe in private cookery archives. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apple Prosciutto Chicken recipe.
