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
Experts have tracked the existence of recipes far back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, mostly, these early recipes were just primitive pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are a few clay tablets in ancient Sumerian which show 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 anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like basil, mint and asafoetida. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including rosemary and coriander. The introduction of these new foods and spices created a torrent in recipe books, the majority of which are kept safe in private libraries. By the arrival of the twentieth century, cookbooks were highly popular mostly due to more people being able to read, people having more leisure time and having more money to spend. The introduction of television gave us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Cheese Stuffed Chicken Breasts recipe.
