1 can dole pineapple chunks (20oz)
1 garlic clove, crushed
2 tsp cornstarch
2 tsp worcestershire sauce
2 tsp dijon mustard
1 tsp rosemary, crushed
6 half chicken breasts, boned
1 lemon, thinly sliced
Directions
DRAIN pineapple, reserve juice. Combine reserved juice with garlic,
cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange
chicken in shallow baking pan or broiler-proof dish, skin side up.
BROIL until browned. Stir sauce; pour over chicken. BAKE at 400'F. 30
minutes. Arrange lemon and pineapple slices around chicken. Spoon
sauce from baking pan over all; continue baking 5 minutes. Garnish
with fresh rosemary or parsley, if desired. Prep Time: 10 minutes.
Bake Time: 40 minutes.
Servings: 6 servings
Baked Pineapple Chicken Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into antiquity, at least as far back as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which show 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 `blissful`. During Roman times around 25BC a man called Apicius created a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the chefs of Roman times used a good variety of herbs and spices, including some that we all recognise such as basil, rue and dill. As our culinary historical trip moves on a few more years we have two interesting cookery books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that is popular today, but instead recipes for the types of meals on the menues of the nobility of the period. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy lands, including coriander, parsley, and basil. The introduction of these new herbs and spices caused an outbreak in recipe books, many of which are now in private collections. During the succeeding few hundred years, the rich families of Europe tried to serve the most extravagent banquests, and consequentially the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cooking publications are increasing in popularity as a result of better eduction, people having more spare time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Baked Pineapple Chicken recipe.
