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 possible to trace the history of `recipes` back into distant history, in truth as far into history as pharonic Egypt, and maybe further still. However, mostly, these early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts are some ancient tablets in the Sumerian language which describe the baking 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 `wonderful`. Later, there are two recipe books which appeared in the 14th Century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is popular today, but instead accounts of the types of meals on the menues of the rich people of that period. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the East, including coriander, parsley, basil and rosemary. These new herbs and spices led to a surge in books on cooking, many of which are now in private cookery archives. During the following few hundred years, the powerful families of the West competed to offer the most extravagent meals, and as a result the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, recipe books are in great demand, mostly as a result of increased literacy, more leisure time and disposable income. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken & Salsa Verde Panini recipe.
