3/4 cup cream cheese
1/3 cup blue cheese
5 tbsp butter
1 grated nutmeg
3/4 cup swiss cheese, grated
3 chicken breasts, 3/4 lb each skinne, d, boned, halved
3 tbsp dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs
4 tbsp clarified butter
Directions
Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into
6 ovals, then roll ovals in swiss cheese. Chill at least 1 hour.
Flatten chicken breasts between sheets of waxed paper. Spread each
piece with 1/2 tsp mustard. Put 1 cheese oval in center of each
breast and enclose completely with chicken. Have ready 3 separate
bowls containing flour, egg and crumbs. Roll each breast in flour,
then egg, then crumbs and chill 1 hour again.
In a heavy oven-proof skillet, sear breasts in butter over high heat
for 2-3 minutes or until lightly browned. Transfer pan to -preheated
400 F. oven and bake for 7 minutes or until chicken is cooked through.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial Hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Servings: 6 servings
Cheese Stuffed Chicken Breasts Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Chicken Breast; Poultry
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into the distant past, at least as far back as the early Egyptians, and possibly even further than that. Having said that, sadly, these ancient records were just simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Moving on, we find two recipe books dating from the 14th Century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as basil and rosemary. These new spices and herbs created a torrent in cookery books, most of which are kept safe in academic collections. During the following few centuries, the upper classes competed to serve up the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV gave us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Cheese Stuffed Chicken Breasts recipe.
