Ingredients
6 broiler-fryer chicken breast halves, ,skinned and boned
2 tbsp cilantro,chopped
2 tsp ginger root,minced
3/8 tsp salt,divided
1 cup roma tomato,seeded
3/4 cup fresh pineapple,diced
1/2 cup green onion,sliced
1 4 oz can diced green chilies,draine, d
1 tbsp lemon juice
2 tbsp butter
Directions
Make pineapple salsa by mixing together in small bowl, cilantro,
ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and
lemon juice. Set aside. In fry pan, place butter and melt over medium
heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute,
turning, about 6 minutes or until light brown on all sides. Cover and
reduce heat to medium low. Cook about 5 minutes or until fork can be
inserted in chicken with ease. Arrange chicken on serving platter and
spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.
Serves 6.
Servings: 6 servings
Chicken With Pineapple Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Fruit; Mexican
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe further still. However, generally, these early cook books were just basic hieroglyphic recipes for preparing meals.
Moving on, we have a couple of books dating from the 14th Century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals prepared by the cooks of the upper classes of those days. By the advent of the 1900s, cooking books are starting to become popular mostly due to increased literacy, people having more spare time and having more money. |
We hope you enjoy this Chicken With Pineapple Salsa recipe.
