4 chicken breast halves,
1 (about 1 lb), boned and
1 skinned
4 romaine lettuce leaves
1 1/3 tsp salt
1 1/3 tsp ground nutmeg
2 zucchini (about 1/2 lb),
1 cut into 3 x 1/4 strips
1 cl garlic, minced
2 tbsp unsalted butter or margarine
1/4 cup dry white wine
3/4 cup light cream
2 tbsp tomato paste
Directions
Contributed to the echo by: Sandy Colby Originally from: The Daily
Tribune, "Micro Magic" column, written by Norma Schomwetter This was
in Today's local paper, "The Daily Tribune", in a weekly column
called _Micro Magic_, written by Norma Schomwetter. The recipe was
taken from a book titled _Microwave Entertaining_ by Marcia Cone and
Thelma Snyder. It sounded so good, I thought I'd pass it along.
Chicken breasts, Zucchini in Romaine Leaves dash cayenne pepper
Place chicken between 2 sheets of plastic wrap; flatten to about
1/4"; set aside. Place romaine leaves on a 10" round micro proof
platter. Cover tightly with vented plastic wrap. Microwave on HIGH
35-50 seconds or until pliable. Place a chicken breast half on each
leaf, sprinkle with salt, pepper and nutmeg. Divide zucchini strips
into 4 bunches and place at the top of each chicken breast. Starting
at the end with the zucchini, roll the lettuce and chicken toward the
stem of the lettuce. Place rolls seam side down in a circle on the
10" platter. Cover tightly again, and microwave on HIGH 8-10 minutes,
or until chicken is cooked through. Drain juices. Save in a 2 C
measure. Let chicken stand, covered. To the 2 C measure, add the
remaining ingredients and microwave on HIGH 3-5 minutes. To serve,
spoon 2 Tbsp of sauce onto each plate.
(sjc: the ingredients don't call for any pepper except that of the
cayenne at the end of the ingredients list. I assume the cayenne goes
into the sauce, and the pepper called for earlier would be black
pepper, even though it's not mentioned. Any comments?)
Servings: 4 servings
Chicken Breasts W/Zucchini In Romaine Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Vegetable; Zucchini
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into ancient history, at least as far into history as the ancient Egyptians, and possibly even further. In practice though, these, old cook books were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the making 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 blissful and exhilarated. Moving our culinary historical trip onwards, there are a couple of interesting cookery books dating from the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that we all know today, but instead descriptions of the types of food eaten by the rich and wealthy people of the period. Over the next few hundred years, the powerful families of Europe tried to serve the best banquets, and as a result chefs and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes of the day. The arrival of TV brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Breasts W_Zucchini In Romaine recipe.
