Ingredients
4 chicken breast halves boned & skin, ned
HERBED VINAIGRETTE
3/4 cup soy oil
1/4 cup tarragon white wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tbsp finely chopped green onions
SALAD
1 1/2 lb romaine lettuce
1/2 cup sliced water chestnuts
1/3 cup fresh parmesan cheese
3/4 cup seasoned croutons
Directions
Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per
breast. Marinate in the refrigerator for at least one hour. Grill
chicken 15 minutes & slice diagonally. Wash & tear lettuce leaves
into large bowl. Top with 1/2 cup dressing, cheese, water chestnuts,
and croutons. Toss together. Divide lettuce onto plates & top with
sliced chicken. Serves 4-6 persons.
(Per Serving): 266 calories/22 grams protein/5 grams carbohydrates/17
grams total fat/4 grams saturated fat/53 mg cholesterol/179 mg sodium
HERBED VINAIGRETTE: Combine all ingredients in a jar. Shake well.
Refrigerate. May be used as a marinade or salad dressing. Yields 18
tablespoon servings.
(Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9
grams total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium
Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias
Servings: 4 servings
Chicken Romaine Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Historians have tracked the existance of recipes back into history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these ancient recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Moving on, there are a couple of interesting cookery books which date from the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are not about the curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the nobility of the time. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, such as basil and coriander. These new herbs and spices prompted an increase in publications on food, some of which still exist in private cookery archives. During the next few hundred years, the wealthy families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications are increasing in popularity mostly due to more people being able to read, people having more spare time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chicken Romaine Vinaigrette recipe.
