3/4 lb asparagus, thin, 5 long
4 each boneless chicken breasts
1 each salt and pepper
2 tsp extra virgin olive oil
4 each slices lean ham
1/4 cup fresh basil leaves
Directions
PLACE ASPARAGUS IN A 10" X 7 1/2" X 2" MICROWAVE SAFE DISH. COVER WITH
PLASTIC WRAP AND VENT. MICROWAVE ON HIGH 1 1/2 TO 2 MINUTES. TRANSFER
TO PLATE AND KEEP WARM. PLACE CHICKEN IN THE SAME DISH, SEASON, THEN
DRIZZLE WITH 1 tEASPOON OLIVE OIL. COVER WITH PLASTIC WRAP: VENT.
MICROWAVE ON HIGH REARRANGE HALFWAY THROUGH. COVER EACH PIECE OF HAM
WITH BASIL LEAVES, RIGHT SIDE DOWN. PLACE EQUAL NUMBER OF ASPARAGUS
SPEARS, WITH TIPS EXPOSED, AT ONE END OF EACH SLICE. STARTING FROM
END ROLL ASPARAGUS IN HAM. PLACE BUNDLES, SEAM SIDE DOWN, ATOP
CHICKEN BREASTS. DRIZZLE WITH REMAINING OLIVE OIL. COVER WITH PLASTIC
WRAP; VENT. MICROWAVE ON HIGH FOR 1 MINUTE. LET STAND FOR 2 MINUTES.
BASTE CHICKEN WITH JUICES. PER SERVING: 195 CAL., 31 g. PRO., 5 g.
FAT, 5 g. CARB., 360 mg. SODIUM,
Servings: 4 servings
Chicken - Asparagus Bundles Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
We are able to track the history of meal recipes back into history, in truth as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, in the main part, these early records were just primitive pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian which describe 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 those who drank it feel blissful. As we move on, there are two interesting cookery books published in the 1300s ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is served today, but rather descriptions of the types of meals eaten by the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the East, including spices such as basil and coriander. These new foods and tastes caused an increase in recipe manuscripts, the majority of which are now in academic collections. During the following few hundred years, the wealthy families of Wesstern Europe tried to lay on the most extravagent banquests, and as a result chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Chicken Asparagus Bundles recipe.
