1 1/2 lb to 2 lb chicken, meaty
1 (breasts, thighs, drumstick)
1 nonstick spray coating
2 tbsp nonfat milk
2 tbsp onion powder
1 (i perfer real onion)
1/2 dried thyme, crushed
1/4 tsp garlic salt
1/8 tsp to 1/4 ts grd white pepper
1/8 tsp to 1/4 ts grd black pepper
Directions
Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by
2 inch baking dish with nonstick coating. Arrange the chicken, meaty
sides up, in dish. Brush with milk. In small bowl mix onion powder,
thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes
or till the chicken is tender and no longer pink.
Food Exhange per serving: 3 LEAN MEAT EXCHANGES CHO: 77g; PRO: 25g;
FAT: 6g; CAL: 166
Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Baked Cajun Chicken Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Poultry
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into the distant past, in truth as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, these, ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe found, according to experts 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 `wonderful`. Progressing into Roman times around 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius tells us how the Roman chefs made use of a good variety of herbs and spices, including many that are still in use today like bay, fennel and asafoetida. Later on, there are two interesting recipe books which date from the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food eaten by the rich and powerful of those days. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the Middle-East, including basil and coriander. The introduction of these new culinary ideas prompted an outbreak in books on cookery, most of which are kept safe in academic collections. By the time we get to the 20th century, recipe publications were starting to become popular mostly due to increased literacy, people having more leisure time and disposable income. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Baked Cajun Chicken recipe.
