1 egg
1/2 tsp salt
5 tbsp bottled green chili salsa or taco s, auce
2 cup fine dry bread crumbs
2 tsp chili powder
1 tsp oregano
2 tsp cumin
1 1/2 tsp garlic powder
3 large chicken breasts (about 1 1/4 lbs. e, ach), split, skinn
1 boned
1/4 cup butter
4 cup shredded iceberg lettuce (up to 6)
1 cup (8 oz.) sharp cheddar cheese, shred, ded
1 cup sour cream
4 green onions, thinly sliced
1 1/2 dozen cherry tomatoes, halved (, up to 1)
1 limes, cut into wedges (up to 2)
1 ripe avocado, peeled, pitted and sl, iced
Directions
In a shallow bowl, beat together egg, salt, and salsa or taco sauce.
In a pie pan, combine bread crumbs, chili powder, oregano, cumin, and
garlic powder. Dip each chicken piece in egg mixture to coat, then
dip in crumb mixture; set aside. Place butter in a large shallow
roaster or broiler pan in the oven while it is preheating to 375 F.
As soon as the butter is melted, remove pan from oven. Put chicken
pieces in pan, turning to coat with butter. Bake uncovered about 35
minutes until chicken is done. To serve, layer lettuce and then
cheese on plates. Slice chicken into bite-sized pieces and lay across
top. Garnish with a dollop of sour cream, green onion, cherry
tomatoes, lime wedges, and avocado. Makes 5 to 6 servings.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco
de Mayo recipe
Servings: 6 servings
Bueno Chicken Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into antiquity, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, in the main part, these old cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. During the following few centuries, the powerful families of Europe strove to offer the most extravagent banquests, and as a consequence, the best cooks and their recipe collections became highly prized. However, it was during the 1800s the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Bueno Chicken Salad recipe.
