Ingredients
1/4 cup dried apricot halves, 1/4ed
1/4 cup chopped red onion
2 tbsp dry white wine
2 tbsp unsweetened orange juice
1 1/2 tsp red wine vinegar
2 cup chicken breast (chop, cooked
1/2 cup orange segments(coarse chopp
1/2 cup seedless red or green grapes
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh parsley
1/4 tsp pepper
1/8 tsp salt
1 dash red pepper
4 leaves red leaf lettuce
Directions
Combine quartered apricot halves, chopped onion, white wine, orange
juice, and red wine vinegar in a saucepan, and bring to a boil. Set
aside to cool.
Combine apricot mixture with chicken, orange, grapes, almonds,
parsley, pepper, salt, and crushed red pepper in a large bowl; cover
and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined
platter to serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g
carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg
potassium.
Servings: 4 servings
Cold Fruited Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
We are able to trace the history of written recipes far back into ancient history, in fact as far as the Egyptians, and possibly even further than that. In practice though, in the main part, these old cook books were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language describing the baking 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 wonderful. As we move into Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks made use of a good variety of herbs, including many that are still in use today for example thyme, fennel and parsley. As we move on, there were a couple of books from the 14th Century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is served today, but instead recipes for the types of food prepared by the cooks of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new tastes was responsible for a surge in recipe manuscripts, the majority of which are kept safe in private collections. By the advent of the 20th century, cookery books are starting to become popular due to higher levels of literacy, people having more free time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cold Fruited Chicken recipe.
