Ingredients
1 tbsp olive il, divided use
2 boneless, skinless chicken breasts, (6oz ea)
1 medium red bell pepper, thin sliced
1 cup canned cannellini beans, drained and rinsed
2 cl garlic, minced
1/2 loaf italian bread
2 anchovy fillets
1/4 cup water packed white tuna, drained
1/4 cup low-fat mayonnaise
1/4 cup nonfat plain yogurt
1/4 cup water
1 tbsp capers, drained and rinsed
4 pitted black olives cut in half
Directions
*Preheat oven to 300 degrees F. Heat a large nonstick skillet on
high, Add 1 teaspoon olive oil. Add chicken breasts and brown 2
minutes, turn and brown the other side 2 minutes. Season with salt
and pepper to taste. *Lower heat to medium high, push chicken to one
side and add 2 remaining teaspoons of olive oil. Add red pepper,
beans and garlic. Saute 5 minutes, tossing beans and peppers
together. *Place bread in oven to warm. * While chicken cooks, rinse
anchovy fillets and place in bowl of a food processor with tuna,
mayonnaise, and yogurt. Process until smooth, Add water and process
to blend. *To serve, spoon the beans and peppers on individual plates
and place chicken on top. Pour the sauce over the chicken. Sprinkle
with capers and olives on top.
per serving: 682 cal; 63g pro, 55g carb, 22g fat (30%), 134mg chol,
1,522mg sodium
Source: Dinner in Minutes, Miami Herald, 9/5/96 format by Lisa
Crawford
Servings: 2 servings
Pollo Tonnata (Chicken In Tuna Sauce) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fish; Mexican; Poultry; Sauce
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into the far past, in fact as far back into recorded history as the Egyptians, and maybe further still. In practice though, these, old records were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to experts are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. During the time of the Roman Empire a roman called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. Aspicius also informs us how the early Romans used a good variety of spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, such as parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in books on cookery, most of which are kept safe in private cookery archives. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a result cooks and their collection of recipes became highly prized. However, it was during the 1800s that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes of the day. By the arrival of the 20th century, cooking books are in high demand, mostly due to increased literacy, people having more spare time and disposable income. |
We hope you enjoy this Pollo Tonnata (Chicken In Tuna Sauce) recipe.
