1 no ingredients
Directions
4 lg Zucchini* (Note In
: Directions)
1/2 c Olive Oil
: Flour For Dredging
8 lg Chicken Breasts -- halved,
: skin removed
: Salt And Freshly Ground
: Black Pepper
3 c Leeks, Cut Into Thin Rounds
1 TB Finely Slivered Garlic
1/2 c Dry White Wine
3/4 c Rich Chicken Stock
1 TB Grated Lime Zest
3 TB Fresh Lime Juice
2 TB Fresh Parsley -- minced
3 TB Finely Slivered Sundried
: Tomatoes
: Garnish--
: Zucchini Flowers If
: Available
*Sliced lengthwise and cut into spaghetti strips.
Pat zucchini "spaghetti" dry and toss with 2 tablespoons of the olive
oil. Season lightly with salt and pepper and set aside.
Lightly flour chicken breasts and shake off excess. Season with salt
and pepper. Add 2 tablespoons of olive oil to an oven proof saute pan
and lightly brown on both sides. Remove from pan and set aside. Add
remaining oil, leeks and garlic and saute over moderate heat for 3 -
4 minutes or until vegetables are just beginning to soften. Add wine
and stock and cook over moderate heat for 3 - 4 minutes to reduce
liquid slightly.
Return chicken to pan and place some of the leeks mixture on top of
breasts. Season lightly and sprinkle lime zest, juice, parsley and
sundried tomatoes over and around breasts. Place pan uncovered in a
preheated 400 degree oven and bake for 5 - 7 minutes or until breasts
are just done.
Halfway through the baking of the breasts, place the zucchini on a
separate baking sheet and bake until zucchini just begins to soften.
To serve: Arrange zucchini attractively on warm plates and top with
breasts and vegetables. Drizzle pan juices over. Garnish with
zucchini flowers. Serve hot or at room temperature.
Yield: 8 serving
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9739
Servings: 1 servings
Breast Of Chick. W/ Leeks & Lime On Zucchini Recipe brought to you by Recipe Ideas
Categories: Vegetable; Zucchini
The History of Recipes
Food historians have proved the existence of recipes way back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language describing the preparation 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. Progressing into The time of the romans 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius informs us how the Roman chefs made use of many different aromatic flavours, including some familiar names like thyme, fennel and parsley. As our culinary historical trip moves to more modern times there were some books published in the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food served to the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices such as basil and rosemary. The introduction of these new tastes prompted an eruption in recipe books, most of which are kept safe in private collections. By the arrival of the twentieth century, cookery publications were greatly in demand as a result of more people being able to read, leisure time and a general increase in wealth. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Breast Of Chick. W_ Leeks & Lime On Zucchini recipe.
