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 comes from one of the recipe groups at www.egroups.com

Ingredients

4 Medium chicken breast, skin removed and fat trimmed
2 T. oil - (I prefer olive oil)
3 cloves garlic, minced
1 lb.fresh spinach,stemmed and cleaned
1/2 c. white wine
1/2 lb. ricotta cheese
1/2 c. chopped walnuts
a healthy dash of white pepper
a dash of nutmeg

• Preheat oven to 375°F

• Flatten the chicken breast until 1/8" thick. To decrease the mess, place chickens between two pieces of plastic wrap. Set aside.

• Heat oil in large sauté pan. Add garlic and sauté for 1 minute.

• Add spinach, turning once.

• Quickly add wine and cover pan. Let spinach steam until limp. Place spinach in a bowl. 

• Add remaining ingredients.

• Spread equal amounts on each breast.

• Jelly roll the breast.

• Secure with a toothpick.Place in baking dish and bake until done. Takes about 20 minutes.

• Slice and serve warm.

Serves 4

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