Chicken With Mexi-Corn Salsa Recipe


Ingredients

1 mexi-corn salsa *

CHICKEN

6 each breasts, chicken, halves, - broiler, /fryer, boned, - s
2 tbsp butter
1/4 tsp salt
1 tomatoes, cherry
1 cilantro


Directions

* See recipe for Mexi-Corn Salsa.

Melt the butter in a large fry pan over medium heat.

Add chicken and sprinkle with salt. Cook, turning, for about 6
minutes or until the chicken is light brown on all sides.

Cover, reduce heat to medium-low, and cook about 5 minutes or
until the chicken is fork tender.

Arrange the chicken on a serving platter; spoon Mexi-Corn Salsa
over chicken.

Garnish with cherry tomatoes and cilantro.

Cook: Nancy Labrie, New Hampshire

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622


Servings: 6 servings

 

 

Chicken With Mexi-Corn Salsa Recipe brought to you by Recipe Ideas


Categories: Appetizer; Chicken; Dip; Mexican; Poultry


The History of Recipes

We are able to trace the history of `recipes` back into the far past, in truth as far back into recorded history as early Egypt, and maybe even further. Having said that, in the main part, these ancient cook books were just basic pictorial instructions for meal preparation.

Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which describe 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 blissful and exhilarated.

Progressing into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the ancient chefs were skilled in the use of many different spices, including many that are still in use today for example bay, mint and parsley.

Moving on, we have some books which appeared in the 14th Century ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are not about the indian curry that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the upper classes of those days.

Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as basil and coriander. These new herbs and spices created a torrent in recipe books, some of which are kept safe in private libraries.

By the time we get to the twentieth century, cooking books are greatly in demand mostly as a result of more people being able to read, people having more free time and being a little richer.

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We hope you enjoy this Chicken With Mexi Corn Salsa recipe.

 


Chicken With Mexi-Corn Salsa Recipe, one of many tasty recipes brought to you by Recipes Ideas




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