2 cup nf sour cream
1/4 cup lemon juice
4 tsp worcestershire sauce
4 tsp celery salt
2 tsp paprika
4 cloves garlic, finely chopped
4 tsp salt
1/2 tsp pepper
6 each chicken breasts, skinless, boneless
1 3/4 cup bread crumbs
1/4 cup butter, melted
1/4 cup shortening, melted
Directions
1. In large bowl, combine first 8 ingredients. Add chicken, turning
to coat. Store, covered, in fridge overnight.
2. Remove chicken from marinade (don't leave too much) and roll in
crumbs. Lay in single layer in shallow baking pan.
3. Spoon half of butter and shortening on top and bake at 350F for 45
mins. Spoon rest of butter mixture over and bake 15 mins until
tender and nicely browned.
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Servings: 6 servings
Baked Chicken Breast Supreme Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
Historians have found proof that recipes existed way back into ancient history, in truth as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts are a few ancient tablets in Sumerian which recount 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 drinkers feel wonderful. Later on, in Roman times 25BC a man called Apicius compiled some documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs used a wide range of aromatic flavors, including some familiar names such as thyme, mint and dill. Closer to modern times, we have two interesting recipe books which were published in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that is served today, but rather accounts of the types of food prepared by the cooks of the upper classes. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, such as parsley, basil and rosemary. These new spices and herbs prompted a surge in manuscripts on cookery, the majority of which still exist in private libraries. By the arrival of the 1900s, recipe books were increasing in popularity as a result of more people being able to read, more free time and disposable income. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Baked Chicken Breast Supreme recipe.
