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
It is quite possible to prove the history of written cooking instructions back into the distant past, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to food historians are some clay 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 making those who drank it feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main course and afters, something that is very familiar to us today. Additionally, he describes how the ancient chefs were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Later on, there are a couple of interesting cookery books from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that appears on menues today, but rather descriptions of the types of food on the menues of the rich people of that period. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new foods and tastes led to an increase in manuscripts on cookery, some of which still exist in academic collections. For the centuries that followed, the powerful families of Wesstern Europe tried to serve the best banquets, and as a result the best chefs and their collection of recipes were at a premium. However, it was during the nineteenth century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications were increasing in popularity due to increased literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Chicken With Goat Cheese recipe.
