Ingredients
4 chicken breasts, skinless and boneless
6 green onions, chopped
4 cl garlic, chopped
1 tsp butter, softened
2 1/2 cup frozen spinach, drained and squeezed dry
2 tsp dill weed
1 salt to taste
1 pepper to taste
1/2 cup crumbled feta cheese
16 sheets filo pastry
1 cup butter, melted
Directions
Lightly pound out each chicken breast with meat mallet. Set aside.
Saute green onions and garlic in the teaspoon of butter until onions
are tender. Add drained spinach, dill, salt and pepper. Cook until
mixture is thoroughly heated. Add crumbled feta cheese. Divide into
four equal parts. Place this mixture in the center of each chicken
breast and roll up. Place on greased pan and bake at 350 degrees for
20 minutes. Butter each sheet of filo on one side with melted butter;
place on top of each other, making four stacks, each four sheets
high. Place each cooked and stuffed chicken breast in the middle of
the lower end of one stack. Fold over sides and roll up. Brush with
melted butter. Place on greased pan and bake at 375 degrees until
golden brown.
From: Nicklow's Restaurant, Crystal, MN - Pub. in Strib.
Servings: 4 servings
Chicken Rockefeller Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can read the history of written recipes far back into ancient history, at least as far as pharonic Egypt, and maybe even further. Interesting though that is, generally, these old cookbooks were just basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to historians is a series of clay tablets in the Sumerian language which describe 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. Continuing our culinary historical journey, there are a couple of interesting recipe books which appeared in the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that is popular today, but rather accounts of the types of food prepared for the rich people of those days. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new herbs and spices caused an explosion in manuscripts on cooking, many of which still exist in private cookery archives. Over the succeeding few hundred years, the wealthy families of the West competed with each other to lay on the most exotic meals, and as a result cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and writing down the recipes of their peers. When we get to the twentieth century, cooking books were in high demand, mostly as a result of increased literacy, more free time and having more money. The TV revolution brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken Rockefeller recipe.
