Ingredients
6 large chicken, breasts, boneless,
1 skinless
1/2 lb ham, sliced, deli, lean
2 can soup, cream of chicken
1 undiluted
16 oz sour cream paprika
Directions
Place a few slices of ham on bottom of lightly greased or sprayed flat
bottomed baking pan in single layer. Wrap one slice of ham around each
chicken breasts. Lay on top of ham slices.
Mix sour cream and soup together. Pour soup mixture over chicken,
sprinkle with paprika
If made in advance -- cover and refrigerate for up to
12 hours
Place in 225 degree oven, uncovered for 3 hours. Serve with rice or
noodles.
Great Company or Casual Dish.
Serves 4 - 6 people depending on size of breasts and appetite LOWER
FAT VERSION: substitute low fat sour cream and chicken soup.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
Servings: 6 servings
Company Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as an idea can be traced back into distant history, certainly as far back into history as pharonic Egypt, and maybe even further. However, in the main part, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Closer to modern times, there are two interesting cookery books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich people of that time. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new herbs and spices caused an outbreak in manuscripts on cooking, most of which are now in private collections. During the succeeding few centuries, the wealthy families of the West tried to lay on the most exotic banquets, and consequentially the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking books were increasing in popularity mostly due to better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Company Chicken recipe.
