4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
4 medium pears, ripe, cored, - divided
2 tbsp juice, orange
2 tbsp vinegar, rice wine
2 tbsp soy sauce
1 tbsp marmalade, orange
2 large garlic, cloves, minced
1 tsp ginger, minced
1/4 tsp allspice
2 tbsp oil, olive
2 medium peppers, red bell, - julienned
1/4 tsp salt
1/4 tsp pepper, red, crushed
1 tbsp juice, lemon
1 lettuce, green leaf
1 almonds, toasted, chopped
1 parsley
Directions
Pear Sauce: ===========
Peel one of the pears. In a blender or food processor, place the
pear, orange juice, rice wine vinegar, soy sauce, orange marmalade,
garlic, ginger, and allspice. Process until smooth, and set aside.
Red Pepper Garnish: ===================
Place the oil in a large saute pan over medium heat. Add the red
pepper strips and cooking, stirring, for 2 minutes or until the
peppers are tender crisp. Remove the peppers from the pan; set aside
and keep warm.
Chicken: ========
To the same pan, add the chicken and sprinkle with a little
salt. Cook chicken, turning, about 6 minutes or until the chicken is
golden brown on all sides.
Add pear mixture and crushed red pepper. Cover and cook for
about 10 minutes or until the chicken is fork tender.
Uncover and cook for 1 to 2 minutes or until the sauce is
slightly thick.
Slice remaining pears and brush with lemon juice (to prevent
them from turning brown.)
Place the leaf lettuce on a warm serving platter. Arrange the
pear slices and red pepper strips around the edges of the platter.
Place the chicken breasts in the center of the platter, top with pear
sauce.
Garnish with almonds and parsley.
Cook: Nancy A. Labrie, Rye, New Hampshire
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 4 servings
Chicken In Pearadise Recipe brought to you by Recipe Ideas
Categories: Chicken; Pear; Poultry
The History of Recipes
Historians have tracked the existence of recipes way back into distant history, certainly as far as the Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. He recounts how the meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times made use of a good variety of herbs and spices, including many that are still in use today for example bay, rue and dill. As our culinary historical trip moves to more modern times there were a couple of cookery books from the 14th Century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian food that is served today, but rather descriptions of the types of food on the menues of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including basil and rosemary. The introduction of these new herbs and spices created a surge in publications on food, the majority of which still exist in academic collections. Over the next few centuries, the upper-class families of the West competed to lay on the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Even so, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording the recipes of their peers. By the arrival of the twentieth century, cookery publications were highly popular due to higher levels of literacy, people having more leisure time and having more money. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chicken In Pearadise recipe.
