1 lb chicken breast boneless and skinles, s
2 bananas, small
3 peaches, medium, pitted
3 plums, medium, pitted
1 vegetable cooking spray
1 curry powder
MUSTARDLEEK SAUCE
1 cup leeks, chopped or green onions and, tops
2 tsp olive or vegetable oil
1 cup chicken broth
3 tbsp dijon-styly mustard
2 tsp distilled white vinegar
1/4 tsp curry powder
1/4 tsp pepper
1 tbsp cornstarch
2 tbsp water, cold
2 tbsp nutrasweet
Directions
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
Thread chickenand fruit onto 16 small wood or metal skewers; spray
with cooking spray and sprinkly lightly with curry powder. Grill
kabobs over medium coals, or broil 6 inches from heat source, until
chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on
serving plates; spoon Mustard-Leek Sauce over. MUSTARD-LEEK SAUCE:
Saute leeks in oil until tender in a small saucepan. Stir in chicken
broth, mustard, vinegar, curry powder, and pepper; heat to boiling.
Mix cornstarch and water; stir into boiling mixture. Boil, stirring
constantly, until thickened, about 1 minute. Remove from heat; let
stand 2 to 3 minutes. Stir in NutraSweet. Makes about 1 1/2 cups.
Nutritional Info: makes 4 entree or 8 appetizer servings.
Serving size: 2 kabobs with 3 tb of sauce. CALORIES: 180
SATURATED FAT: <1g PROTEIN: 14g CHOLESTEROL: 32mg CARBOHYDRATES: 25g
FIBER: 3g TOTAL FAT: 4g SODIUM: 208mg DIABETIC FOOD
EXCHANGE: 1 1/2 lean meat, 1 fruit, 1/2 starch
Servings: 4 servings
Chicken & Fruit Kabobs With Mustard-Leek Sa Recipe brought to you by Recipe Ideas
Categories: Chicken; Diabetic; Fruit; Poultry; Vegetable
The History of Recipes
We are able to trace the history of written recipes way back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these old cook books were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of ancient 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 drinkers feel blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, something that is very familiar to us today. He also tells us how the Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, such as parsley, basil and rosemary. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, some of which are now in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 20th century, cookery books were greatly in demand as a result of more people being able to read, people having more spare time and having more money. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken & Fruit Kabobs With Mustard Leek Sa recipe.
