4 chicken breast halves
1 without skin
2 tsp dijon mustard
3 1/2 tbsp white wine vinegar
2 tsp garlic -- minced
2 tsp honey
1 1/3 tbsp fresh thyme, or 2 teaspoons
1 dried -- minced
1/3 tsp coarse salt
1 1/3 dash red pepper flakes
1 tbsp olive oil
4 sprigs fresh thyme
Directions
Place the chicken breasts within a folded piece of plastic wrap;
sligtly flatten upper portion of each breast with the broad side of a
chef's knife to promote even grilling. Place breasts in a shallow
glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,
salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour
marinade over breasts. Cover with plastic wrap and marinate in
refrigerator,turning once or twice in marinade, for at least 2 hours,
or up to 4 hours. Remove breasts from marinade, scraping any bits
clinging to chicken back into the shallow dish. Transfer all marinade
to small saucepan and bring to a boil; reserve. Lightly grease grill
rack with cooking spreay. Preheat grill. Place breasts on grill. Cook
covered with lid, basting frequently with marinade, until tender,
approximately 5 to 6 minutes on each side.
Recipe By : Lean Italina Cooking, by Anne Casale
From: Ladies Home Journal- August 1991
Servings: 4 servings
Amy's Grilled Chicken Breasts Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Grilling; Poultry
The History of Recipes
It is quite feasible to trace the history of recipes way back into antiquity, at least as far back into history as early Egypt, and maybe even further. However, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some tablets in ancient Sumerian which show the preparation 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 The time of the roman empire around 25BC a roman called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans made use of many different spices, including a few that will be familiar to modern chefs such as basil, rue and parsley. Moving our culinary historical trip onwards, we find a couple of cookery books which were published in the fourteenth century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that is popular today, but instead descriptions of the types of food served to the upper classes. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to a torrent in recipe manuscripts, many of which are kept safe in academic collections. Over the following few centuries, the powerful and rich competed to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing popular recipes of the day. When we get to the 1900s, cookbooks are highly popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Amy's Grilled Chicken Breasts recipe.
