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
It is quite possible to prove the history of written cooking instructions far back into history, in fact as far back as early Egypt, and possibly even further. In practice though, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, we find some interesting books which appeared in the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of meals on the tables of the upper classes of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the East, such as rosemary and coriander. The introduction of these new tastes caused an eruption in books on cookery, many of which still exist in private libraries. For the centuries that followed, the powerful and rich houses strove to offer the most extravagent meals, and as a result cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cook books were greatly in demand mostly as a result of increased literacy, more free time and being a little richer. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Rice Salad With Tomato & Basil recipe.
