1/2 cup bacon bits
1/2 cup bread crumbs
1/2 tsp thyme
1/4 tsp savory
1/4 tsp salt
1/4 tsp black pepper
1 egg white -- whipped
1 lb skinless boneless chicken
1 breast
1 cup cheddar cheese -- grated
Directions
Preheat oven at 350. Prepare a baking pan lined with foil, with
cooking spray. In a shallow bowl, combine bread crumbs, thyme,
savory, salt, and pepper. In another shallow bowl, lightly beat egg
white. Dip chicken first in egg white, then into crumbs to coat. Bake
for 30 minutes or until tender. About 5 minutes before chicken is
done, top with bacon bits and cheese, then place back in oven until
cheese melts.
Recipe By : Cheap Eats
Servings: 4 servings
Bacon Bits & Cheddar Cheese Chicken Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Meat; Pork; Poultry
The History of Recipes
It is possible to trace the history of written recipes far back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes prepared by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius informs us how the Romans used many different aromatic flavors, including many that are still in use today such as basil, mint and asafoetida. As we move on, we find a couple of interesting books published in the fourteenth century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that we all know today, but instead descriptions of the types of meals cooked for the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and coriander. These new spices and herbs caused a surge in manuscripts on food, the majority of which are now in academic collections. During the following few hundred years, the powerful and rich competed with each other to serve up the most extravagent banquests, and consequentially the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cookbooks are in great demand, as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Bacon Bits & Cheddar Cheese Chicken recipe.
