Ingredients
4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
4 oz chilies, green, canned, - chopped,, drained
3/4 cup cheese, monterey jack, - shredded
1 large garlic, clove, minced
1/2 tsp chili powder
2 tbsp butter, unsalted
1 lettuce, romaine
4 tbsp salsa, chunky style
Directions
Make a horizontal cut across each chicken breast to make a
pocket.
In a small bowl, mix the chilies, cheese, garlic, and chili
powder. Divide the cheese mixture into four equal portions and place
one portion in each chicken breast pocket; secure the chicken pockets
with wooden picks.
In large non-stick pan, place the butter and melt over medium
heat.
Add chicken to the melted butter and cook, turning, about 12
minutes, or until the chicken is brown and fork tender.
Arrange the lettuce and chicken on a large serving platter.
Spoon 1 tablespoon of salsa over each chicken breast.
Cook: Judith T. Mettlin, Snyder, New York
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 4 servings
Chili Stuffed Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Poultry
The History of Recipes
Historians have traced the existance of recipes back into the distant past, certainly as far back into history as ancient Egypt, and maybe even further. Having said that, sadly, these old recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language describing the making 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 exhilarated and blissful. As our culinary historical trip moves on a few more years there are a couple of recipe books which date from the 1300s - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals on the tables of the rich and powerful. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new spices and herbs was responsible for an eruption in publications on food, most of which are kept safe in academic collections. Over the following few hundred years, the powerful families of Wesstern Europe competed to serve the most exotic meals, and consequentially chefs and their recipes were highly sought after. Even so, it was during the 19th century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes of the day. By the arrival of the 20th century, recipe publications were highly popular mostly due to better eduction, increased leisure time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chili Stuffed Chicken recipe.
