Chicken and turkey were prime players in the great Old World/New World plant and animal swap called the "Columbian Exchange." The Chinese domesticated chickens around 1200 B.C. and they became known in Europe by A. D. 600. When Columbus and the Spanish explorers set off for the New World, they carried chickens on their ships. Once here, the explorers encountered turkeys, which are native to North and Central America and had been domesticated by the Aztecs.
Ingredients
- Yogurt Mustard Sauce:
- 3/4 cup plain nonfat yogurt
- 1 tablespoon brown prepared mustard
- Pinch ground black pepper
- 1 teaspoon balsamic vinegar
- 6 Skinned chicken breast halves, boned and defatted
- 1 tablespoon olive oil
- 1/2 cup finely diced carrots
- 1 cup cleaned, chopped spinach
- 2 tablespoons minced parsley
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unprocessed wheat bran
Directions
Blend Yogurt Mustard Sauce ingredients until smooth. Set aside. Place chicken breasts between 2 sheets of waxed paper and pound them with the flat side of a meat pounder until thin. Set the chicken aside.
In medium skillet, heat olive oil and sauté carrots and spinach for 2 to 3 minutes or until carrots are tender. Remove from heat and add parsley, thyme, rosemary, Parmesan cheese, and bran.
Spoon 2 tablespoons mixture onto each chicken breast and roll up. Wrap breasts individually in plastic wrap, tying tightly at each end. In medium saucepan, heat 2 cups water just to boiling. Turn heat down to simmer, drop chicken into water, and cook 10 to 12 minutes. Lift chicken out of water and unwrap. Using a very sharp knife, slice chicken into 3 or 4 pieces, and fan out over 2 tablespoons Yogurt Mustard Sauce.
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Submitted 4/16/06.
Source: epicurean magazine
Submitted By: b smith
Paupiette Of Chicken