Ingredients
4 oz goat cheese
4 boneless, skinless chicken breasts,, pounded to 1/4
1 tbsp chopped fresh basil leaves- or 1 ts, p dried basil leav
1/2 tsp chopped fresh thyme leaves- or 1/8, tsp dried leaves
1 tbsp minced sun-dried tomatoes, soaked i, n hot water,drain
1 tsp olive oil
1 egg white, beaten
1/2 cup cracker crumbs seasoned with 1/2 ts, p dried basil,crus
1 1/4 cup roasted red pepper wine sauce
1 nonstick olive oil cooking spray
1 fresh basil leaves or pars- ley for, garnish
Directions
In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
Divide into four equal portions and form into small logs. Place
cheese log on each flattened chicken breast and roll chicken around
cheese. Dip each roll in egg white and roll in seasoned crumbs. Place
seam-side down in baking dish with lid; cover. Bake in preheated 350F
oven 20 minutes. Uncover and spray chicken with olive oil flavored
nonstick cooking spray. Increase oven temperature to 450F and bake
additional 10 minutes. To serve: Cut each chicken breast into four
slices and spoon Roasted Red Pepper Wine Sauce over top. Garnish with
basil or parsley.
Servings: 4 servings
Chicken With Goat Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Meat; Poultry
The History of Recipes
We are able to trace the history of written recipes way back into the distant past, certainly as far back into history as the early Egyptians, and potentially, even further back. However, these, early recipes were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language 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 people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the ancient Romans made use of a wide range of herbs, including a few you will know for example basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new tastes created an outbreak in manuscripts on cookery, some of which are now in academic collections. During the following few hundred years, the powerful and wealthy houses competed to serve up the most exotic banquets, and because of this cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes of the day. The revolution that is television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken With Goat Cheese recipe.
