4 small skinned and boned chicken breast ha, lves (about 2 po
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp dried dill weed
1 package (10 ounces) frozen asparagus spears, , thawed and drain
1/2 medium red bell pepper, cut into
1/4 inch strips hollandaise sauce
Directions
Flatten each chicken breast half to l/4-inch thickness between
plastic wrap or waxed paper. Mix salt, onion powder and dill weed;
sprinkle over chicken. Place one-fourth of the asparagus spears and
bell pepper strips crosswise on large end of each chicken breast
half. Roll tightly; secure with toothpicks.
Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover
with waxed paper and microwave on high 7 to 9 minutes, rotating dish
1/2 turn after 3 minutes, until chicken is done. Let stand covered 3
minutes.
Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed
if desired.
4 servings
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken & Asparagus Roulades Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Academics have tracked the existance of recipes far back into distant history, in truth as far into history as ancient Egypt, and possibly even further than that. However, these, ancient recipes were just primitive hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in Sumerian which recount 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 exhilarated. During Roman times around 25BC a roman called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef recounts how the ancient cooks made use of many herbs, including a few that are still present in modern kitchens like bay, rue and parsley. During the succeeding few hundred years, the powerful and rich tried to offer the most exotic meals, and because of this cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes to help cooks of their time. By the arrival of the 1900s, cookbooks are starting to become popular mostly as a result of higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chicken & Asparagus Roulades recipe.
