Ingredients
4 tbsp mayonnaise
2 tbsp freshly chopped cilantro leaves, di, vided
1/2 tbsp freshly squeezed lime juice
1 salt to taste
1 pepper to taste
2 slice sourdough bread, lightly toasted (t, hick slices)
2 cooked skinless, boneless chicken b, reast halves
1 tomato, sliced
1 avacado, peeled and sliced
3 oz sliced lorraine cheese
Directions
Combine mayonnaise, 1-1/2 tablespoons cilantro, lime juice, salt and
pepper. Spread on top of bread. Place chicken breast on bread. Layer
tomatoes, avacado and Lorraine cheese. Broil sandwich until cheese
melts. Sprinkle with remaining cilantro.
Servings: 2 servings
Santa Fe Chicken Avacado Melt Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is actually possible to track the history of recipes far back into the far past, certainly as far back into history as early Egypt, and possibly even further than that. Having said that, mostly, these ancient cook books were just simple hieroglyphic recipes for preparing meals.
Continuing our culinary historical journey, we have some interesting books published in the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are not about the indian curry that is popular today, but instead accounts of the types of meals on the tables of the rich people of those days. When we get to the 20th century, cooking publications are greatly in demand as a result of increased literacy, increased leisure time and having more money. |
We hope you enjoy this Santa Fe Chicken Avacado Melt recipe.
