Ingredients
4 boneless, skinless chicken breast h, alves (about 1 po
1 tbsp margarine or butter
1 tbsp water
1 jar (4 1/2 ounces) strained peas (b, aby food)
2/3 cup cranberries
2 cup hot cooked brown rice
1 green onion (with top), sliced (abo, ut i tablespoo
2 tbsp crumbled feta cheese (1 ounce)
Directions
Heat margarine in 10-inch skillet until hot. Cook chicken in margarine
until brown on both sides. Add water. Spoon pears over chicken. Heat
to boiling; reduce heat. Cover and simmer 10 minutes.
Sprinkle cranberries over chicken. Cover and simmer about 5 minutes
longer or until chicken is done. Serve with rice. Sprinkle with onion
and cheese. 4 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 370 Protein 66% Protein, 9 43 Vitamin A 6%
Carbohydrate, 9 29 Vitamin C
12% Fat, 9 8 Thiamin 14% Cholesterol, mg 105
Riboflavin 14% Sodium, mg 230 Niacin 93% Potassium, mg 520
Calcium 6% Iron 10%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken With Fruit & Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Fruit; Poultry
The History of Recipes
It is possible to read the history of `recipes` back into ancient history, certainly as far back as ancient Egypt, and possibly even further. In practice though, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian which describe 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 anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the cooks of his times made use of many herbs, including many that are still in use today for example basil, mint and dill. Later, we have a couple of interesting recipe books which date from the 1300s ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that appears on menues today, but instead accounts of the types of food on the tables of the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cuisine, such as basil and coriander. These new culinary innovations was responsible for an explosion in recipe publications, some of which are kept safe in private libraries. The arrival of television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken With Fruit & Cheese recipe.
