Ingredients
4 boneless, skinless chicken
1 breast halves, cut in strips
6 tbsp nonfat plain yogurt
4 tsp dijon mustard
2 tbsp grated romano cheese
1/2 cup finely chopped cilantro
4 tbsp olive oil
1 large green bell pepper, julienned
1 large red bell pepper, julienned
1 medium white onion, thinly sliced
6 large sandwich buns, sliced and
1 toasted inside
6 large romaine lettuce leaves
6 slices lowfat swiss cheese
Directions
In a small bowl, mix together yogurt, mustard, Romano cheese and
cilantro; set aside. In a large frypan, place olive oil over
medium-high heat. Add chicken, green and red peppers and onion;
stir-fry about 8 minutes or until fork can be inserted in chicken
with ease. Brush each side of buns liberally with yogurt-cilantro
mixture. Place 1 Romaine leaf on bottom part of each bun; top with
slice of Swiss cheese. Add generous amount of chicken mixture and top
of bun. Serve hot or wrap in platict wrap and chill in refrigerator
to serve cold.
typed by jessann :)
Servings: 6 servings
Peppered Chicken & Cilantro Sandwiches Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sandwich
The History of Recipes
We can trace the history of meal recipes back into history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these old cook books were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are some clay tablets in the Sumerian language 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 having made those who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius also describes how the Romans made use of many spices, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Over the following few centuries, the powerful families of the West competed with each other to serve up the most extravagent meals, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording popular recipes of the day. When we get to the 1900s, recipe books are in high demand, as a result of increased literacy, leisure time and having more disposable income. |
We hope you enjoy this Peppered Chicken & Cilantro Sandwiches recipe.
