Ingredients
8 oz can pineapple slices
1 undrained
1/4 cup plus
1 tbsp mayonnaise
1/4 tsp ground ginger
1/4 cup teriyaki sauce
2 chicken breast halves,
1 skinned and boned
4 slice swiss cheese
4 3/4-thick diagonally cut
1 slices french bread
1 cup alfalfa sprouts
Directions
Drain pineapple, reserving juice; set aside. Combine 2 teaspoons
reserved pineapple juice, mayonnaise, and ginger; stir well. Cover
and chill.Combin remaining pineapple juice and teriyaki sauce in a
shallow dish aside. Place each chicken breast between 2 sheets of wax
paper, and flatten to 1/4-inch thickness using a meat mallet or
rolling pin. Cut each breast in half; add to teriyaki sauce mixture,
turning once to coat. Cover and marinate 2 to 4 hours in the
refrigerator.Remove chicken; reserve marinade. Broil chicken 5 inches
from heat, 2 minutes on each side, basting once with reserved
marinade. Top each chicken piece with a slice of cheese and
pineapple; broil until cheese melts. Place chicken on bread; spread
each open-faced sandwich with seasoned mayonnaise mixture, and top
each with 1/4 cup sprouts. Yield: 4 servings.
Servings: 1 servings
Polynesian Chicken Sandwiches Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sandwich
The History of Recipes
Written recipes as an idea can be traced far back into the far past, certainly as far as the Egyptians, and quite possibly further than that. However, mostly, these ancient recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian which recount 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 drinkers feel blissful and exhilarated. During Roman times 25BC a man called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs were skilled in the use of a wide range of spices and herbs, including some that we all recognise like thyme, mint and dill. Closer to modern times, we have some recipe books dating from the fourteenth century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that is popular today, but instead accounts of the types of food enjoyed by the rich. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new herbs and spices created a surge in books on cookery, many of which are kept safe in private cookery archives. During the succeeding few centuries, the rich families of Europe competed to offer the best banquets, and because of this the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes to help cooks of their time. By the arrival of the 1900s, cooking publications are in great demand, due to higher levels of literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Polynesian Chicken Sandwiches recipe.
