1/4 cup chicken or veggie broth, hom
1 large shallot, thinly sliced
1 garlic clove, minced *see no
1 tbsp tomato paste
2 tbsp honey
1 tbsp dijon mustard
1 pinch dried tarragon, or thy
1 tbsp fresh orange juice
2 tbsp balsamic vinegar
1 freshly ground pepper, to ta
2 whole chicken breasts, split
1 lb pressed tofu, ** see note
Directions
Recipe by: Larissa Vigue
more!! ~ strictly my opinion. ** method for pressing follows
Heat the broiler, or light your grill so you'll be able to cook over
very hot coals.
In a small saucepan bring the broth to a gentle simmer over medium
heat. Add the shallot and garlic, turn down the heat to medium-low,
and simmer, uncovered, stirring often, until the vegetables soften,
about 7 minutes.
Add the tomato paste, honey, mustard, tarragon or thyme, orange juice,
vinegar, and pepper, stirring until the mixture thickens into a dense
paste, about 4 minutes.
Remove the glaze from the heat and let it cool slightly, about 5
minutes.
Using a pastry brush, slather the glaze on the chicken breasts, if
using, lifting the skin to brush it underneath rather than on top.
Place the chicken under the broiler skin side up or on the grill skin
side down. If grilling, cover it with the grill lid or foil. Turn the
breasts over after 4 to 6 minutes if broiling, and 8 minutes if
grilling, and cook until clear juice runs from the breast when you
pierce it with a knife, about 4 to 8 minutes more.
If using tofu, coat well with glaze and grill or broil until heated
through about 4 to 6 minutes on each side.
How to Press Tofu (from p. 145)
If you can't find pressed tofu, it's easy to make your own.
1) Put several layers of absorbent paper towel inside a baking pan
or wide bowl.
2) Put a 1 pound block of firm or extra-firm tofu on top and put
another few layers of paper towel over it.
3) Weigh it down with something very heavy, such as a cast-iron pot
or a pile of ceramic plates. Refrigerate overnight.
Per serving with chicken breasts: calories-187.7grams; fat-3.4grams;
protein-28.8grams; carbohydrates-9.4grams; cholesterol-73milligrams;
sodium-184 milligrams (before salting)
With tofu: cal-210.5; fat-9.2g; protein-15.9g; carb-14.4g; chol. 0;
sodium-136.3mg (before salting); % RDA- 67.2 iron, 23.5 calcium.
Servings: 3 servings
Chicken Breasts (Or Pressed Tofu) With Sweet Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into distant history, certainly as far back into history as early Egypt, and possibly even further. In practice though, sadly, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are a few ancient tablets in Sumerian which recount 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 people feel blissful and exhilarated. Moving on, there were a couple of recipe books which were published in the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food cooked for the nobility of that period. During the next few hundred years, the upper-class families of Wesstern Europe competed to serve the most extravagent meals, and as a result cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the 1900s, cookery publications were highly popular mostly as a result of increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Chicken Breasts (Or Pressed Tofu) With Sweet recipe.
