Ingredients
3 chicken breast halves:
1 ..boneless & skinless
5 medium tomatoes: thin wedges
1/2 cup chopped fresh basil
1 tbsp olive oil
1 tbsp fresh lemon juice
1 large garlic clove: minced
3 cup cooked long-grain white rice
1 large arugula or watercress bunch
4 tbsp fresh basil: thinly sliced
1 ..(garnish)
Directions
Preheat oven to 400 F or prepare barbecue (medium-high heat). Season
chicken with salt and pepper. Roast or grill chicken just until
cooked through, about 15 min. Cool. Cut chicken into 1/2" wide strips.
Combine tomatoes, chopped basil, oil, lemon juice and garlic in large
bowl. Let stand at room temperature 20 min. Add rice and chicken to
bowl and stir to blend. Season to taste with salt and pepper. Spoon
salad into center of platter; surround with arugula. Garnish with
thinly sliced basil. Serve salad at room temperature.
From Bon Appetit, 8/93.
Per serving: 380 cal, 6 g fat, 102 mg Na, 58 mg cholesterol.
Servings: 4 servings
Chicken-Rice Salad With Tomato & Basil Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Rice; Salad
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into history, in truth as far back into history as ancient Egypt, and maybe even further. In practice though, in the main part, these old records were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a series of stone 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 drinkers feel wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times used many different spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting cookery books which date from the 1300s : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the spicy food that is popular today, but rather recipes for the types of meals served to the rich and wealthy people of those days. In the 15th century, the Crusaders brought back many new spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new tastes caused a torrent in books on cooking, many of which still exist in private collections. When we get to the 1900s, cooking books were increasing in popularity mostly due to increased literacy, leisure time and a general increase in wealth. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Chicken Rice Salad With Tomato & Basil recipe.
