1/2 cup shredded lo-fat mozzarella
2 1/2 oz jar sliced mushrooms, draine
1/4 cup plain low-fat yogurt
1 tbsp snipped chives
1 tbsp snipped parsley
1 tbsp chopped pimento
4 med chicken breast halves *
1 tbsp fine dry bread crumbs
1/8 tsp paprika
1 tbsp plain low-fat yogurt
Directions
* 4 med (12 oz total) boned skinless chicken breast halves For
filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt,
chives, parsley, and pimento.
Place 1 chicken breast half, boned side up, between 2 pieces of clear
plastic wrap. Working from the center to the edges, pound lightly
with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat
with remaining chicken. Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half. Fold in the
sides and roll up. Arrange rolls seam side down in a 10x6x2" baking
dish.
Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn
yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for
20-25 minutes or till chicken is tender and no longer pink.
******************************************************* * Per
serving: 205 calories, 32 g protein, 4 g carbohydrates, 6 g fat, 82
mg cholesterol, 298 mg sodium, 316 mg potassium.
Servings: 4 servings
Cheesy Chicken Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be found back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these early records were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the early Romans used many different spices and herbs, including many that are still in use today such as bay, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of recipe books published in the fourteenth century : a book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the curry that appears on menues today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in publications on food, some of which are kept safe in academic collections. The arrival of TV brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Cheesy Chicken Rolls recipe.
