1 1/2 cup zucchini, cut in 1/4 slices
1 small onion *
1 sm tomato, cut in thin wedge
2 tbsp sliced pitted ripe olives
2 tbsp snipped parsley
1 tbsp snipped fresh basil **
1/8 tsp garlic powder
2 med chicken breast hlves ***
1 tsp margarine
Directions
* thinly sliced and separated into rings ** or 1 t dried basil,
crushed *** 2 med (6 oz total) boned skinless chicken breast halves
Halve large slices of zucchini. In a large bowl stir together
zucchini, onion, tomato, olives, parsley, basil, and garlic powder.
Divide evenly between 2 individual casseroles or au gratin dishes.
Top with a chicken breast half. Dot with margarine. Sprinkle chicken
breast halves with 1/8 t salt and 1/8 t pepper.
Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken
is no longer pink. Per serving: 200 calories, 28 g protein, 7 g
carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg
potassium.
Servings: 2 servings
Chicken & Vegetable Casseroles Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Main Dish; Poultry; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into distant history, in fact as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which show 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 Roman times 25BC a man called Apicius assembled some documents describing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. This early Roman chef informs us how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Later on, in the 15th century, the Crusaders brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes created a surge in manuscripts on cooking, most of which still exist in private collections. The TV revolution brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chicken & Vegetable Casseroles recipe.
