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
Written cooking instructions as an idea can be traced way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to food historians are a few stone 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 making drinkers feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs were skilled in the use of a wide range of herbs, including some that we all recognise for example thyme, mint and asafoetida. Over the following few centuries, the rich families of Europe strove to serve the most extravagent banquests, and as a result cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes of the day. When we get to the 1900s, cooking publications are greatly in demand as a result of increased literacy, more spare time and having more money to spend. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken & Vegetable Nicoise recipe.
