MM BY H PEAGRAM
1/4 cup canola oil
1 tbsp honey
1 tbsp lime juice
1/4 tsp paprika
4 chicken breast halves, washed and p, atted dry
Directions
Preheat oven to 400 degrees. In a small bowl, combine canola oil,
honey, lime juice and paprika. Place chicken, skin side up, in a
7x11
inch baking dish. Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10 minutes or until
well browned and juices run clear when you cut into the thickest
part
of chicken. Remove from oven. Cover with foil for 15 minutes. This
softens chicken and keeps it hot until served. Serves 4. From: Pat
Stockett Date: 12-07-94
Servings: 1 servings
Bake & Baste Chicken (Boston Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be traced back into history, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into appetizers, main course and dessert, a very modern way of dining. This early Roman chef recounts how the cooks of his times made use of a wide range of aromatic flavours, including some that we all recognise such as thyme, rue and parsley. In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, such as basil and coriander. These new herbs and spices created a torrent in manuscripts on food, most of which are now in private cookery archives. Over the following few centuries, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down popular recipes of the day. When we get to the 1900s, recipe publications are starting to become popular as a result of higher levels of literacy, people having more spare time and disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bake & Baste Chicken (Boston Chicken) recipe.
