1 1/2 cup plain yogurt/sour cream/or
1 mayonnaise
1/4 cup lemon juice
1/2 tsp worcestershire sauce
1/2 tsp celery seed
1/2 tsp hungarian sweet paprika
1 cl garlic, minced
1/2 tsp salt, optional
1/4 tsp pepper
8 boneless skinless chicken
1 breast halves
2 cup fine dry bread crumbs
Directions
In a large bowl, combine first eight ingredients. Place chicken in
mixture and turn to coat. Cover and marinate overnight in the
refrigerator. Remove chicken from marinade; coat each piece with
crumbs. Arrange on a shallow baking pan. Bake, uncovered, at
350-degree for 45 minutes or until juices run clear.
Yield: 8 servings.
SOURCE: "Taste of Home" (Premiere Edition)
Servings: 8 servings
Baked Chicken Breasts Supreme Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
Written cooking instructions as a concept can be traced way back into ancient history, in truth as far as the ancient Egyptians, and quite possibly further than that. However, mostly, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians are some clay tablets in 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 having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and dill. Over the following few centuries, the rich families of Europe tried to lay on the most exotic meals, and as a consequence, the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and publishing the recipes of their peers. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Chicken Breasts Supreme recipe.
