Ingredients
1 package onion soup mix
2 tbsp lime juice
1 cup lo-cal pineapple chunks
3 chicken breasts split
1 cup mandarin oranges in light
1 syrup (retain 3/4 c ofjuice drained, from the fruits)
Directions
Preheat oven to 350. Mix soup mix with the pineapple, orange and lime
juices. Place chicken in a casserole. Pour the soup mixture over the
chicken, then put the fruits over the chicken. cover & bake for 55
minutes.
Yields: 3 servings - 250 calories each.
Servings: 3 servings
Chicken Tahitian Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, mostly, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts are some ancient tablets in the Sumerian language describing 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also recounts how the cooks of his times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and dill. Moving our culinary historical trip onwards, there were a couple of books dating from the 1300s ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of food on the menus of the upper classes of that period. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new foods and spices created a surge in publications on food, most of which are kept safe in private libraries. When we get to the 1900s, cookery books were greatly in demand mostly due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Chicken Tahitian recipe.
