Ingredients
1/2 lb mushrooms
1/2 lb spinach
4 tbsp corn oil
1/2 cup onions, chopped
1 garlic clove, crushed
1/2 tsp oregano
4 chicken breasts
3 tbsp dry white wine
1 fresh parsley, chopped
1 lemon wedges
Directions
1. Rinse, pat-dry and chop mushrooms; set aside.
2. Wash spinach; place in saucepan and cook, covered, only with the
water clinging to the leaves, until barely wilted. Drain spinach
well, squeezing out excess water. Chop and set aside.
3. Heat 2 tablespoons oil in a skillet until hot; add onion and
mushrooms and saute until tender. Add garlic, oregano, spinach, and
pepper to taste. Cook and stir for 1 minute. Set aside.
4. Meanwhile, flatten each chicken breast by placing between 2 layers
of waxed paper or plastic wrap; pound with rolling pin or heavy plate
edge until about 1/4-inch thick.
5. Spoon 1/4th of mushroom mixture onto center of each chicken
breast; roll lengthwise and secure with wooden toothpicks. Place
breasts in a 9-inch shallow baking pan.
6. Combine wine with remaining oil and spoon over chicken. Bake,
uncovered, in preheated 400-degree oven until chicken is tender,
about 15 to 20 minutes. Baste often.
7. Sprinkle with chopped parsley and serve with lemon wedges.
Servings: 4 servings
Chicken Pockets With Vegetables Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Academics have found proof that recipes existed back into the distant past, in truth as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to food historians are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into starters, main course and afters, something that is very familiar to us today. He also informs us how the cooks of Roman times made use of many different spices and herbs, including some familiar names such as thyme, rue and asafoetida. In the fifteenth century, the Crusaders brought back many new spices and herbs from the East, such as basil and rosemary. The introduction of these new herbs and spices led to a torrent in cookery books, some of which are kept safe in academic collections. By the arrival of the 1900s, recipe publications were increasing in popularity mostly due to increased literacy, people having more free time and having more money to spend. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Pockets With Vegetables recipe.
