1 small zucchini (1/4#), trimmed and cut in, to 1/2 dice
1/4 cup thinly slivered onion
1 small ripe plum tomato, seeded and cut in, to 1/4 dice
2 oz tender green beans, cut into 1/4 pi, eces
1/4 tsp finely minced garlic
3 tsp chopped flat-leaf parsley
1 1/2 tsp olive oil
1 salt to taste
1 freshly ground black pepper to tast, e
1/2 chicken breast, boned and skinned (, about 1/4 pound)
1/2 tsp fresh lemon juice
2 oz cooked angel-hair pasta
1 lemon wedge, for garnish
Directions
For this dish, all the vegetables can be cut up the night before and
left well-wrapped in the crisper drawer of the refrigerator. Thirty
minutes before dinner, assemble your packets while the oven preheats,
then you're set to go.
1. Preheat oven to 350'F.
2. Combine vegetables, garlic and 2 teaspoons parsley in a bowl. Toss
with 1 teaspoon olive oil, salt and pepper.
3. Take a large, heavy piece of aluminum foil, about 18" long, and
fold in half crosswise. Place the chicken breast half in center of
one side of the foil. Brush with remaining 1/2 teaspoon olive oil and
sprinkle with lemon juice, salt and pepper. Surround with the
seasoned vegetables.
4. Fold remaining half of foil over chicken and vegetables. Crimp
edges together to make a tightly sealed packet. Place on a baking
sheet and bake in center of the preheated oven for 20 minutes.
5. Place cooked pasta on a dinner plate or in a shallow bowl. Serve
chicken and vegetables atop pasta. Sprinkle with remaining teaspoon
of parsley. Serve with a lemon wedge alongside.
Serves one: 446 calories, 11 grams fat, 70 milligrams cholesterol.
Servings: 1 servings
Chicken & Vegetable Nicoise Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
We are able to follow the history of written recipes way back into history, at least as far as ancient Egypt, and quite possibly further than that. In practice though, mostly, these old records were just primitive pictorial instructions for food preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient chefs made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and parsley. Over the succeeding few centuries, the powerful families of the West competed to serve up the most extravagent meals, and as a consequence, cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, recipe books are highly popular mostly as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Chicken & Vegetable Nicoise recipe.
