13 oz boneless skinless chicken
1 (71 min left), (h)elp
1 breast -- in 4 pieces
1 more?
2 oz dry monterey jack or
1 red sauce
1 parmesan cheese -- shaved
1 cup low-sodium tomato sauce
1 thin with a cheese plane
1 tsp chili powder
1 ground cumin
1/4 tsp salt
3 tbl
1/8 tsp ground cumin
1 green sauce
1 dash
1 cup roasted green bell pepper
1 lime and scallions for
1 scallion -- quartered
1 garnish (optional)
6 coriander sprigs
1 dried fresh bread crumbs
1 garlic clove
1/4 tsp salt
1 1/2 tsp lime juice
1 ground alspice
Directions
Preheat oven to 375F. Place chicken breasts between sheets of
plastic wrap and pound to about 1/8 inch thick. Place chicken breasts
on a foil-lined baking sheet. Place shaved cheese evenly over
chicken; sprinkle lightly with cumin and top evenly with bread
crumbs. Bake for 15 minutes, or until juices run clear when (71 min
left), (H)elp, More? pierced with a fork. GREEN SAUCE. Puree all of
the ingredients in a food processor or blender until smooth. RED
SAUCE. Combine all of the ingredients in a small saucepan over medium
heat until hot. SERVICE. Divide sauces evenly among four dinner
plates. Place chicken breasts on sauces. Garnish with sliced limes
and scallions, if desired. Make 4 servings. [WEIGHT WATCHERS MAGAZINE
MAY 1989] Posted by Fred Peters. (71 min left), (H)elp, More?
Converted by MMCONV vers. 1.10
Recipe By :
Servings: 1 servings
Mexicali Chicken With Two Sauces Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Sauce; Weight Watchers
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into distant history, at least as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he describes how the cooks of his times were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as thyme, rue and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the East, including spices like rosemary and coriander. The introduction of these new herbs and spices caused an outbreak in manuscripts on cookery, some of which are now in private collections. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Mexicali Chicken With Two Sauces recipe.
