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
We are able to track the history of meal recipes back into ancient history, certainly as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these early recipes were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to food historians is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius created a few scripts detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. Aspicius describes how the Roman cooks were skilled in the use of many different aromatic flavours, including some that we all recognise like basil, rue and dill. As we move on, we have a couple of interesting books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that is served today, but rather accounts of the types of food on the menues of the rich and powerful of the time. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including basil and rosemary. These new herbs and spices caused an outbreak in manuscripts on cookery, some of which are now in private collections. When we get to the 1900s, cooking publications are starting to become popular as a result of increased literacy, people having increased spare time and having more money. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken With Pineapple Salsa recipe.
