4 boneless skinless chicken breast ha, lves
2 tsp dijon mustard
4 tsp chopped fresh chives
4 very thin slices cooked lean ham, a, bout 3/4 oz each
4 very thin slices low-fat
1 swiss cheese, 3/4 oz each
1 egg white
1 tbsp water
1/3 cup cornflake crumbs
1/4 tsp paprika
Directions
1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish
with nonstick spray. 2. Place 1 chicken breast between 2 pieces of
plastic wrap or waxed paper. Working from center, gently pound
chicken with rolling pin or flat side of meat mallet until about 1/4
inch thick. Repeat with remaining chicken pieces, making four
cutlets. 3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle
each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken
cutlets. Roll up, tucking ends inside. 4. In a shallow bowl, combine
egg white and water; beat slightly. Place cornflake crumbs in shallow
dish. Coat chicken rolls with egg white mixture; roll in cornflake
crumbs. Place in spray-coated dish. Sprinkle with paprika. 5. Bake at
375F for 25-30 minutes or until chicken is fork tender and juices are
clear.
Servings: 4 servings
Oven Chicken Cordon Bleu Recipe brought to you by Recipe Ideas
Categories: Chicken; Gourmet; Poultry
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into history, at least as far into history as the Egyptians, and maybe further still. In practice though, generally, these ancient recipes were just primitive hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. Aspicius also describes how the cooks of his times used a wide range of spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and dill. For the centuries that followed, the rich and powerful families of Europe competed to offer the best banquets, and consequentially the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications are in great demand, due to better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Oven Chicken Cordon Bleu recipe.
