4 medium chicken breasts, skin and - boneles, s
3/4 cup salsa
1/4 cup apricot, peach, or pineapple preser, ves
Directions
Set oven to broil. Rinse chicken; pat dry. Place on unheated broiler
rack. Broil for 10 to 12 minutes, turning once. Stir salsa and
preserves together in a small saucepan. Cook and stir for a few
minutes, until heated through. Spoon over chicken and serve. Makes
four servings.
Servings: 4 servings
Chicken Picante Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, these, old records were just simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were split into starters, main course and dessert, something we still use today. Additionally, he describes how the ancient chefs used a wide range of aromatic flavors, including many that are still in use today like thyme, mint and asafoetida. Later on, there were two recipe books which appeared in the fourteenth century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are not about the indian food that is familiar to us all today, but rather accounts of the types of meals served to the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including basil and coriander. These new spices and herbs led to an increase in recipe manuscripts, most of which still exist in private cookery archives. For the next few years, the upper-class families of the West competed to offer the most exotic meals, and because of this the best cooks and their recipe collections increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications are in great demand, mostly as a result of higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Picante recipe.
