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
It is possible to read the history of written recipes back into history, in truth as far into history as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius informs us how the cooks of Roman times were skilled in the use of a good variety of herbs, including many that are still in use today like bay, mint and parsley. Moving on, there were some recipe books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that we all know today, but rather recipes for the types of meals enjoyed by the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab countries, such as basil and coriander. The introduction of these new herbs and spices prompted a surge in manuscripts on cooking, the majority of which still exist in private libraries. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this 30 Min_ Chili Cornmeal Chicken recipe.
