Ingredients
2 tbsp olive oil -- divided
1 medium onion -- chopped
1 medium green pepper -- seeded and
1 sliced
2 small zucchini -- sliced
2 medium tomatoes -- cut in wedges
2 medium garlic cloves -- minced
1 lb chicken breasts without skin
1 cut in strips
3 tbsp fresh basil -- chopped
1 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp lemon juice
Directions
In a large skillet, over medium-high heat, heat 1 Tbs of the oil. Add
onion and bell pepper and cook until soft, about 3 minutes. Add
zucchini and cook until it begins to brown, about 3 minutes. Add
tomatoes and garlic and cook until soft, about 3 minutes. Push
vegetables to one side, add remaining 1 Tbs oil and the chicken
strips. Cook, stirring until chicken begins to brown, about 3
minutes. Stir in basil, oregano, salt and pepper; continue cooking
until chicken is cooked through and liquid has evaporated, about 5
minutes. Just before serving, stir in lemon juice.
Recipe By : First 8/1/94
From: Date: 05/28
Servings: 4 servings
Chicken Ratatouille Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup
The History of Recipes
We can track the history of written recipes back into ancient history, certainly as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians are a few stone tablets in Sumerian which recount 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 those who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes prepared by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius recounts how the cooks of his times made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and dill. As our culinary historical trip moves to more modern times we find two interesting cookery books which appeared in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that we all know today, but instead recipes for the types of meals prepared for the upper classes. In the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like rosemary and coriander. These new foods and tastes caused a surge in books on cooking, the majority of which are now in private libraries. By the arrival of the twentieth century, cookbooks are increasing in popularity mostly as a result of increased literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Chicken Ratatouille recipe.
