Ingredients
1 dorothy cross tmpj72b
3 8-inch pita breads
1 can (3-ounce) tuna -- packed in
1 cut in half crosswise
1 water -- drained
6 large lettuce leaves
1/4 cup reduced-calorie mayonnaise
1 rinsed and dried
2 tbsp nonfat yogurt
3/4 lb cooked skinless chicken --
1 or
1 1/2 tbsp defatted reduced-sodium
1 turkey -- thinly sliced
1 chicken stock
2 red bell peppers -- roasted
1/2 tbsp fresh lemon juice
1 and sliced -- or (2) 2.6-oz
1 tsp anchovy paste
1 jars roasted red peppers
10 ml garlic -- minced
1 drained -- rinsed and
1 sliced
1 pinch cayenne pepper
Directions
In a food processor or blender, combine tuna, mayonnaise, yogurt,
chicken stock, lemon juice, anchovy paste, garlic and cayenne;
process until smooth. Taste and adjust seasonings. To assemble the
sandwiches, line pita halves with lettuce and fill with chicken or
turkey, red pepper and a dollop of the tuna mixture. Serves 6.
191 calories per serving: 5 grams fat, 226 mg sodium,
50 mg cholesterol.
COMMENTS: Inspired by the northern Italian dish vitello tonnato, or
veal in tuna sauce, this sandwich features the unusual combination of
chicken or turkey with creamy tuna sauce and roasted peppers. Source:
Eating Well Magazine - July/August, 1992 Reformatted for Meal Master
by: CYGNUS, HCPM52C & C.MINEAH
Recipe By :
From: Date: 05/28
Servings: 6 servings
Chicken With Tonnato Sauce In Pita Pockets Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry; Sauce
The History of Recipes
We can trace the history of written recipes way back into the distant past, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. Having said that, these, early recipes were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of stone tablets in Sumerian which describe the making 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. As we move into The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the Romans used many different spices, including a few that will be familiar to modern cooks such as basil, fennel and dill. During the next few hundred years, the upper classes strove to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks were greatly in demand mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Chicken With Tonnato Sauce In Pita Pockets recipe.
