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
We can read the history of meal recipes way back into distant history, in truth as far back as the early Egyptians, and potentially, even further back. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents which described recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also tells us how the ancient chefs used many spices and herbs, including a few you will know such as basil, mint and dill. Later on, there were two books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is popular today, but instead accounts of the types of food prepared for the rich people of the period. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like parsley and basil. These new foods and spices caused an explosion in books on cookery, many of which are now in private cookery archives. By the advent of the twentieth century, cookery publications were starting to become popular mostly due to more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chili Stuffed Chicken recipe.
