Ingredients
4 each slices bacon
1/3 cup chopped fresh mushrooms
1/4 tbsp snipped chives
1/4 cup chopped almonds toasted
1/4 tsp dried thyme,crushed
1 each whole chicken breast *
1 plain yogurt or sour cream
1 sliced almonds toasted
1 snipped shives
Directions
For filling, place bacon slices in a 10x6x2-inch baking dish: cover
loosely with waxed paper. Cook on 100% power(HIGH) about 4 minutes or
till crisp. Drain off fat,reserving 2 tablespoons drippings in the
baking dish. Add mushrooms and 1 tablespoon chives to reserved
drippings in dish. Cook, covered on high for 45 to 60 seconds or
until tender. Stir in bacon, 1/4 cup(.25) almonds and thyme. Skin,
bone and cut chicken breast lengthwise in half. Place one chicken
piece, boned side up between two pieces of clear plastic wrap.
Working from center to edges pound lilghtly with meat mallet to form
a rectangle about 1/8 in thick. Remove plastic wrap. Repeat with
remaining chicken. Sprinkle 1 side of each chicken breast half with
salt and pepper. Place about 2 tablespoons of filling on the seasoned
side of each chicken piece. Roll up jelly-roll style. Place chicken
rolls in a 9-in microwave safe pie plate. Cook, uncovered, on high
for 3 to 5 minutes or till chicken is done, giving the pie plate a
half turn and rearranging once during cooking. If desired, serve
chicken on yogurt or sour cream; sprinkle with almonds and chives..
This recipe serves two. adding asparagus or broccoli as your
vegetable will provide added color to the dish. Note: The chicken
breast should be approximately = 1 pound Note: the 3 ingredients with
an x in the quantity are optional.
Servings: 2 servings
Chicken Rolls Amandine - Microwave Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Microwave; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into the far past, at least as far as pharonic Egypt, and potentially, even further back. However, mostly, these ancient cookbooks were just basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language describing the baking 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 and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and afters, a very modern way of dining. This early Roman chef tells us how the cooks of his times made use of many spices, including a few that will be familiar to modern cooks like thyme, rue and dill. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books published in the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are unconnected to the curry that we all know today, but instead accounts of the types of food served to the rich and powerful of that time. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including spices such as parsley and basil. These new herbs and spices was responsible for a torrent in manuscripts on cooking, the majority of which are kept safe in private cookery archives. Over the next few centuries, the upper-class families of Europe tried to serve up the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. Even so, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cooking books are increasing in popularity as a result of higher levels of literacy, more spare time and a general increase in wealth. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Rolls Amandine Microwave recipe.
