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
Written recipes as a concept can be traced back into the far past, in fact as far into history as early Egypt, and possibly even further. Interesting though that is, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian 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 drank it feel `blissful`. Much later, in Roman times a man called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman cooks made use of a wide range of herbs, including a few you will know for example bay, mint and parsley. Continuing our culinary historical journey, we have some books which appeared in the 1300s ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that is served today, but rather accounts of the types of meals served to the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices such as parsley and basil. The introduction of these new culinary ideas prompted an explosion in books on cooking, the majority of which still exist in private cookery archives. The TV revolution brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Cheesy Chicken Rolls recipe.
