Ingredients
1 lb boneless chicken breast halves
1 chili powder,salt and pepper
1 ripe avocado
1 tbsp fresh lime juice
1/2 cup chunky salsa
1 tomato,chopped
2 green onions with tops,thinly slice, d
4 heated corn tortillas or lettuce le, aves
Directions
Arrange chicken around the edges of a 9" pie plate or baking dish.
Sprinkle with chili powder, salt and pepper. Cover with vented
plastic wrap. Rotating dish midway through cooking, microwave on high
5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with
lime juice in a small bowl. Add salsa, tomato and green onions; toss
gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and
arrange on tortillas, making 4 servings. Top with salsa. Microwave on
50 % (medium) 2 minutes or until heated.
Makes 4 servings.
Servings: 4 servings
Chicken With Avocado Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Fruit; Mexican
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into distant history, in truth as far as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old records were just basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which recount the making 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 Roman times around 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main meal and desserts, something we still use today. He also tells us how the early Romans used many herbs and spices, including some familiar names for example bay, rue and asafoetida. Moving on, there were two interesting cookery books dating from the 14th Century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of meals served to the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and tastes led to an eruption in cookery books, most of which still exist in private libraries. By the advent of the 1900s, cookery publications were increasing in popularity mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chicken With Avocado Salsa recipe.
