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
It is quite possible to trace the history of written cooking instructions far back into the distant past, in fact as far back as the ancient Egyptians, and maybe even further. In practice though, generally, these ancient cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Closer to modern times, we have two recipe books which date from the 1300s - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are not about the spicy food that we all know today, but instead descriptions of the types of food on the menus of the rich and wealthy people of that time. During the succeeding few centuries, the rich families of Europe competed to serve up the most exotic meals, and consequentially chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes common in their social group. By the arrival of the 1900s, recipe books were highly popular mostly due to better eduction, more spare time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through 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.
