As you can imagine, I have a pretty big cookbook collection and it got significantly bigger last fall. My parents came up from Mississippi and my mom brought me her and my Nannie’s cookbook collection to keep. In it were many church cookbooks with a lot of down home recipes, the classic Better Homes and Gardens New Cookbook stuffed with individual pieces of paper with handwritten recipes on them, The Mississippi Cookbook which I love and the one that brought me to tears–my Nannie’s personal cookbook with her handwritten favorites. But among the pile of books was one that I had completely forgotten about.
I was Miss Mississippi many moons ago and traveled all around the state during that year, making appearances and performing. I was at a food show–how appropriate–in the capital of Jackson, MS and they had lined up some
celebrities & notable folks to take part. Included in the line up was the legendary Tom T. Hall. The Hall of Famer was there for Tyson chicken, signing cookbooks in their booth. I believe he was their spokesperson at the time–I even remember some of the TV commercials that he did for them all those years ago! Among the pile of books that momma brought up were the two cookbooks that he signed for me and my chaperone, Jenny. A spiral bound, red cover book filled many recipes made, of course, with Tyson chicken products.
If you’re new to country music, you may not know the Grammy winning Tom T. Hall’s work, but he’s considered an expert craftsman in songwriting. As an artist, he had 7 #1 songs and wrote several big songs for other folks, including the iconic “Harper Valley P.T.A” and superstar Alan Jackson’s “Little Bitty”.
I was so glad to see these books! A memory long forgotten, but one that is appreciated more so now than ever. I had not moved to Nashville yet and I certainly hadn’t learned to cook at that point, so my future worlds collided way back then & I didn’t even know it.
Thought I’d share a recipe from the book–I haven’t tried it yet, but it’s one I think I’m going to cook up real soon.
- 8 fresh Tyson breast steaks
- 1/4 cup grated Parmesan cheese
- Lemon pepper
- 4 ounces fresh mushrooms
- 7 green onions
- 1/4 cup pimento stuffed olives
- Fresh parsley
- 16 slices bacon
- Rinse chicken breasts and pat dry.
- If necessary, place each chicken breast between 2 pieces of clear plastic wrap. Pound out each breast from the center with a meat mallet to 1/4 inch thickness and remove plastic.
- Sprinkle with Parmesan cheese and lemon pepper.
- Chop mushrooms, green onions and olives and set aside.
- Snip enough parsley to made 1 tablespoon and set aside.
- In a skillet, partially cook bacon. Set bacon aside, drain and reserve drippings.
- Cook mushrooms and onions in drippings, until tender. Add olives and parsley.
- Sprinkle filling evenly over chicken steaks. Fold in long sides. Starting from a short side, roll up (jelly roll style), pressing edges together to enclose filling.
- Wrap partially cooked bacon around rolls and secure with wooden picks.
- Place roll-ups in a 13x9x2 inch baking dish.
- Bake uncovered at 350 degrees for about 30 or 40 minutes or until chicken steaks are done.