6 each chicken breasts, boned
6 each thin slices ham
2 cup swiss cheese, grated
1 each egg
1 1/2 tsp cooking oil
1 tbsp water
1 flour
1 bread crumbs
SAUCE
1 can (medium) crushed pineapple,
1 cup brown sugar
1 tbsp lemon juice
1 tbsp cornstarch
1/2 cup water
1/4 cup sherry
4 tbsp butter
Directions
Preheat oven to 325 F.
1. Pound chicken breasts to approximately 1/4" thickness (without
tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up
carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken
in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple,
brown sugar and lemon juice. Cook on medium heat until bubbly;
turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.
Servings: 6 servings
Chicken Cordon Bleu Ii Recipe brought to you by Recipe Ideas
Categories: Chicken; Gourmet; Poultry
The History of Recipes
We are able to track the history of meal recipes far back into the distant past, in fact as far into history as the early Egyptians, and maybe further still. However, generally, these old cookbooks were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics are a few ancient 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 drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and afters, something we still use today. He also tells us how the cooks of his times were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. As we move on, we find some interesting books dating from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals cooked for the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including parsley and basil. These new foods and spices led to an increase in manuscripts on cookery, many of which are kept safe in academic collections. During the following few hundred years, the families of Europe strove to serve up the best banquets, and consequentially the best cooks and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes common in their social group. By the time we get to the 1900s, cookbooks were greatly in demand due to better eduction, people having more leisure time and having more disposable income. The arrival of television gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Cordon Bleu Ii recipe.
