7 green olives, coarsely
1 chopped
1 small garlic clove, peeled and
1 coarsely chopped
2 tbsp drained capers
1 grated zest (yellow part of
1 peel) of 1 lemon
3 tbsp olive oil
4 tbsp lemon juice
1 pinch salt
1 freshly ground black pepper
1 to taste
2 skinless, boneless roasted
1 chicken breast halves,
1 thinly sliced
4 round or oblong sandwich
1 rolls, split in halves
Directions
1. On a chopping board, combine the green olives, garlic, capers and
lemon zest. Chop finely. (Or combine and chop in a food processor.)
Transfer to a bowl. In a small jar combine the olive oil and lemon
juice; shake until combined and pour over the olive mixture. Stir in
the salt and pepper. (If not using right away, cover and refrigerate.)
2. Spread bottom halves of rolls with the salsa verde, leaving some
of the juices in the bowl. Top with the slices of chicken breast.
Brush the remaining juices over the inside of the top halves of the
rolls; place on top of bottom halves and press down lightly. Cut
into halves and serve.
Servings: 4 servings
Chicken & Salsa Verde Panini Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Mexican; Poultry
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the distant past, at least as far as the early Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in Sumerian 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 having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents describing recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also recounts how the ancient Romans were skilled in the use of many different aromatic flavors, including many that are still in use today like thyme, mint and parsley. During the next few hundred years, the powerful families of the West competed with each other to serve the most exotic banquets, and because of this the best cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe books are in high demand, mostly due to higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chicken & Salsa Verde Panini recipe.
