8 boneless skinless chicken
1 breast halves
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup pesto sauce (see recipe)
8 slice prosciutto
1/2 lb provolone cheese -- cut into
8 pieces
2 eggs -- beaten
1 1/2 cup toasted bread crumbs
1/2 cup melted butter
Directions
1. Pound chicken breasts lightly to flatten to a uniform 1/4 inch
thick. Season with salt and pepper.
2. Spread each chicken breast with 1 tablespoon Pesto Sauce. Place a
strip of prosciutto on each pesto-covered breast. Place 1 piece
provolone at narrow end of breast.
3. Roll up each breast to form a cylinder, enclosing the cheese. Roll
cylinder in egg, then bread crumbs. Chill 30 to 60 minutes.
4. Preheat oven to 350 degrees F. Place cold chicken breast rolls on
an ungreased baking sheet. Pour melted butter over rolls and bake for
1 hour. Remove from baking sheet and slice each roll diagonally into
3 pieces, to show spiral of prosciutto, cheese, and chicken.
Recipe By : the California Culinary Academy
From: Date: 05/28
Servings: 8 servings
Chicken Italienne Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have tracked the existance of recipes far back into distant history, in fact as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient recipes were just very basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe found, according to food historians are some tablets in Sumerian which show 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 drinkers feel wonderful. During Roman times around 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman cooks used many different aromatic flavors, including a few you will know such as thyme, fennel and asafoetida. During the succeeding few hundred years, the powerful and rich houses competed to serve up the most extravagent banquests, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books were highly popular as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Chicken Italienne recipe.
