1/2 cup oil, olive
2 tsp lemon juice, freshly squeeze
1 tsp tarragon
1 tsp anchovy paste
1 tsp worcestershire sauce
1/2 tsp black pepper
1/4 sugar, dry mustard and salt
1/4 cup cheese, parmesan
2 garlic cloves, large, crushe
SALAD
4 chicken breasts
1/4 lb mushrooms
1 pepper- red sweet large
1 banana pepper (optional)
2 lettuce, romaine
Directions
Calories per serving: 337 Fat grams per serving: 24. Approx. Cook
Time: 45 1. Both dressing and salad can be prepared a day before
serving, if you wish. Prepare dressing by combining all dressing
ingredients, including Parmesan in a bowl. Whisk until well blended.
For best flavor, prepare dressing at least several hours before
using. Refrigerate if making a day ahead. 2. Roast Chicken Breasts,
uncovered in a preheated 375F oven for 45 to 50 minutes or until
chicken feels springy. Alternately, place chicken breasts, thin ends
toward centre, in a microwave-safe pie plate. Cover with clear wrap
and microwave on high for 10 to 15 minutes. Rearrange and turn
halfway through cooking. Let stand covered, for 3 minutes. 3. Cut
cooked chickien into 1/2 inch pieces. Pieces should measure about 2
1/2 cups. Set aside. Thinly slice mushrooms. Seed red pepper and cut
into thin julienne strips about 1 1/2 inches long. Seed hot pepper
if using and finely chop. If making salad ahead, combine chicken,
mushrooms and peppers in a large bowl. Cover and refrigerate until
ready to use. 4. When ready to serve, tear lettuce into bite-size
pieces. Place in a large sald bowl. Add chicken and vegetables. Whisk
dressing. Drizzle 1/2 cup dressing over top and toss until evenly
coated. Then add remaining dressing, if necessary. Toss until evenly
coated. Source: Gail
Servings: 6 servings
Chicken Caesar Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Salad
The History of Recipes
Academics have traced the existence of recipes back into antiquity, at least as far as the early Egyptians, and maybe even further. Interesting though that is, generally, these old cookbooks were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which recount 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 anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are two interesting books dating from the 1300s - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that appears on menues today, but instead descriptions of the types of food cooked for the rich and wealthy people of the time. Over the next few centuries, the powerful families of Europe competed with each other to serve up the most exotic banquets, and as a result chefs and their recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording the recipes of their peers. The introduction of television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chicken Caesar recipe.
