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
Written cooking instructions as a concept can be observed way back into distant history, certainly as far back into recorded history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cook books were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into starters, main course and afters, something we still use today. Aspicius describes how the Roman chefs used a wide range of aromatic flavors, including many that are still in use today like basil, rue and asafoetida. Closer to modern times, there are a couple of cookery books which were published in the 1300s - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the nobility of those days. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs was responsible for an explosion in recipe books, many of which are kept safe in academic collections. During the succeeding few centuries, the wealthy families of the West competed to serve the most extravagent meals, and because of this cooks and their recipes were much in demand. Even so, it was during the 19th century that cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking books were highly popular as a result of higher levels of literacy, more free time and having more disposable income. Like it or not, the introduction of TV brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this 30 Min_ Chili Cornmeal Chicken recipe.
