3 tbsp cornmeal
1 tbsp all-purpose flour
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp salt
1 pinch cayenne pepper
4 chicken breasts, boneless, skinless
1 tbsp vegetable oil
Directions
Slice some juicy, fresh tomatoes while you steam green beans and new
potatoes to serve with this dish.
In shallow dish, combine cornmeal, flour, chili powder, cumin,
oregano, salt and cayenne.
Press chicken into mixture to coat all over. In nonstick skillet,
beat oil over medium heat; cook chicken, turning once, for 10-15
minutes or until no longer pink inside.
4 servings for $5.92CDN [Aug 95]
Per Serving: about 180 calories, 28 g protein, 5 g fat, 3 g
carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
30-Min: Chili Cornmeal Chicken Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Chili; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. However, these, ancient records were just basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language 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 drinkers feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. He also recounts how the Roman chefs made use of many spices, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. In the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes created an explosion in books on cookery, the majority of which are now in private libraries. Over the following few centuries, the powerful and wealthy tried to lay on the most exotic meals, and consequentially chefs and their collection of recipes were much in demand. However, it was during the 19th century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this 30 Min_ Chili Cornmeal Chicken recipe.
