Ingredients
6 tbsp white vinegar
3 tbsp fresh rosemary -- finely
1 chopped
1 tsp red pepper flakes
2 tbsp fresh lemon juice
1 whole lemon -- sliced into
1/8 rou
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil
8 whole boned and skinned
1 chicken breast halves --
1 pounded 1/4 thick
16 whole figs -- pref. black
1 mission
1 lb country bread -- cut into 1
1/2 slic
8 slice prosciutto
Directions
Combine wine, chopped rosemary, pepper flakes, lemon juice, salt,
pepper and oil. Pour into a large, shallow nonreactive dish. Add
chicken breasts, lemon slices, and 3 rosemary sprigs to dish
marinade. Cover, refrigerate 3 hours or up to overnight, turning
chicken occassionally. Brush grill with oil. Heat grill to medium
hot. Just before cooking chicken, oil grill again. Grill chicken
until juices run clear, 3 to 5 minutes per side; set aside. Grill
whole figs on coolest part of grill until soft and warm, 3 to 6
minutes. Grill bread until browned on both sides. Wrap prosciutto
loosely around each chicken breast. Arrange on a platter. Garnish
with rosemary and serve with Balsamic Fig sauce, figs and bread.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Servings: 8 servings
Chicken Paillards With Prosciutto & Figs Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry
The History of Recipes
Recipes as an idea can be found way back into the distant past, in truth as far back into history as the Egyptians, and potentially, even further back. In practice though, mostly, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians are some tablets in ancient 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 having made anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents which described recipes enjoyed by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. He also tells us how the chefs of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new tastes led to an explosion in publications on food, many of which are now in private libraries. Over the succeeding few centuries, the powerful families of the West tried to serve up the best banquets, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, recipe books are increasing in popularity due to increased literacy, people having increased spare time and having more money to spend. The TV revolution brought us celebrity 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 everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Chicken Paillards With Prosciutto & Figs recipe.
