A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was from a posting to one of the Recipe Groups at www.egroups.com.

Ingredients

2 sun dried tomatoes, packed in oil or dried
1/2 cup frozen chopped spinach, thawed
1/2 tsp. lemon zest, grated
1 tsp. unsalted butter, softened
1 Tbs. parsley, minced
2 x 4 ounce boneless skinless chicken breast halves
toothpicks
1/4 cup seasoned breadcrumbs

• Preheat oven to 350°F.

• If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes.

• Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside.

• Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.

• Divide spinach mixture into equal portions and spread over each chicken breast.

• Roll up chicken breasts and secure with toothpicks.

• Roll in breadcrumbs.

• Arrange chicken in a shallow pan and bake 35 - 40 minutes, or until chicken is opaque throughout.

• Remove toothpicks before serving.

Serves 2

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