1/3 cup apple jelly
1 tbsp honey
1 tbsp dijon mustard
1/2 tsp cinnamon
1/2 tsp salt
4 boneless skinless chicken
1 breast halves
Directions
Heat grill or broiler. In small bowl, combine all ingredients except
chicken; blend well.
When ready to barbecue, oil grill rack. Brush chicken with apple
mixture; place on gas grill over medium heat or on charcoal grill
4-6" from medium coals or on broiler rack 4-6" from heat. Cook 15-20
minutes until juices run clear and chicken is fork tender, turning
occasionally and brushing frequently with apple mixture. 4 servings.
Per serving: 160 calories, 27 g protein, 5 g carbohydrate, 3 g (17%)
fat, 73 mg cholesterol, 160 mg sodium, 230 mg potassium, 3 lean meat
and 1/2 fruit exchanges.
Fast & Healthy 9/92 Carolyn Shaw 7-95
Servings: 4 servings
Apple Honey Glazed Chicken^ Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry; Sauce
The History of Recipes
It is quite possible to trace the history of recipes back into ancient history, at least as far back into recorded history as pharonic Egypt, and maybe further still. In practice though, mostly, these ancient cookbooks were just primitive pictorial recipes for preparing food.
Interestingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During Roman times 25BC a man called Apicius created a number of scripts describing recipes prepared by his fellow Romans. He describes how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. He also tells us how the ancient chefs were skilled in the use of many different spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. During the succeeding few centuries, the rich families of the West competed with each other to serve up the most extravagent banquests, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes of the day. By the arrival of the 1900s, cooking publications were in great demand, as a result of increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Apple Honey Glazed Chicken^ recipe.
