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 trace the history of written cooking instructions far back into ancient history, at least as far back into recorded history as ancient Egypt, and possibly even further than that. However, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts is a collection of tablets in the Sumerian language describing 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 `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals were separated into starters, main meal and desserts, a very modern way of dining. Additionally, he informs us how the ancient chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. As our culinary historical trip moves to more modern times we have two interesting recipe books dating from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that we all know today, but instead accounts of the types of meals on the menues of the upper classes of those days. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the East, including spices like basil and coriander. These new spices and herbs was responsible for an eruption in books on cookery, the majority of which are now in private cookery archives. Over the following few centuries, the rich families of the West tried to serve up the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. Even so, it was during the 19th century that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, cooking publications were starting to become popular mostly due to increased literacy, people having increased leisure time and disposable income. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Oven Chicken Cordon Bleu recipe.
