Lynn's Baked Breasts with Two Sauces
13 oz boneless skinless chicken
1 (71 min left), (h)elp
1 breast -- in 4 pieces
1 more?
2 oz dry Monterey jack or
1 red sauce
1 parmesan cheese -- shaved
1 cup low-sodium tomato sauce
1 thin with a cheese plane
1 tsp chili powder
1 ground cumin
1/4 tsp salt
3 tbl
1/8 tsp ground cumin
1 green sauce
1 dash
1 cup roasted green bell pepper
1 lime and scallions for
1 scallion -- quartered
1 garnish (optional)
6 coriander sprigs
1 dried fresh bread crumbs
1 garlic clove
1/4 tsp salt
1 1/2 tsp lime juice
1 ground allspice
Preheat oven to 375F. Place chicken breasts between sheets of
plastic wrap and pound to about 1/8 inch thick. Place chicken breasts
on a foil-lined baking sheet. Place shaved cheese evenly over
chicken; sprinkle lightly with cumin and top evenly with bread
crumbs. Bake for 15 minutes, or until juices run clear when pierced with a
fork.
GREEN SAUCE.
Puree all of
the ingredients in a food processor or blender until smooth.
RED SAUCE.
Combine all of the ingredients in a small saucepan over medium
heat until hot.
SERVICE.
Divide sauces evenly among four dinner
plates. Place chicken breasts on sauces. Garnish with sliced limes
and scallions, if desired
600–649
Mohammed flees from
Mecca
to
Medina
(the Hegira); first year of
the Muslim calendar (622). Muslim empire grows (634). Arabs conquer
Jerusalem
(637), destroy Alexandrian library
(641), conquer Persians (641). Fatima, Mohammed's daughter (606–632).