2 cup broccoli, cut 3/4 pieces
1/2 cup onion, chopped
1/4 tsp lemon pepper
1/4 tsp thyme, dried & crushed
1/4 tsp cooking oil
1 cl garlic, minced
4 chicken breast halves, boned skinless(1 1b total
1 cup halved cherry tomatoes
Directions
Spray a cold large skillet with nonstick coating. Preheat skillet over
medium heat. Add broccoli, onion, lemon pepper, and thyme to
skillet. Cook and stir for 3 to 4 minutes or till vegetables are
crisp-tender. Remove vegetable are crisp-tender. Remove vegetable
mixture from the skillet; keep warm. Add oil and garlic to hot
skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over
medium-high heat about 10 minutes or till chicken is tender and not
longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to 2
minute or till heated through. Makes 4 servings Food Exhange per
serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Source: Better Homes and Gardens Diabetic Cook Book Brought to you and
yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Chicken & Broccoli Skillet Recipe brought to you by Recipe Ideas
Categories: Chicken; Diabetic; Poultry; Vegetable
The History of Recipes
We can track the history of written recipes way back into distant history, in truth as far back into history as the Egyptians, and possibly even further. Interesting though that is, in the main part, these old records were just basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe found, according to food historians is a series of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, there were a couple of interesting cookery books from the 1300s : a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is familiar to us all today, but rather accounts of the types of food eaten by the rich people of that period. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as basil and rosemary. These new foods and tastes was responsible for an outbreak in manuscripts on food, most of which still exist in private libraries. For the next few years, the upper-class families of the West tried to serve the best banquets, and as a result chefs and their collection of recipes could command a high salary. However, it was during the 1800s that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookery publications were increasing in popularity due to increased literacy, more spare time and having more money to spend. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken & Broccoli Skillet recipe.
