6 boneless skinless chicken
1 breasts -- about 2 pounds
1 salt and pepper -- optional
1/3 cup nonfat yogurt
1/4 cup dijon mustard
1/2 cup fine fresh bread crumbs
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp pepper
Directions
Preheat oven to 350=B0F. Lightly coat 1 or 2 large baking sheets with
cooking spray. Trim all visible fat from chicken and sprinkle lightly
with salt and pepper. Stir yogurt and mustard in a small bowl. Spread
mixture on bottom sides of chicken. Place on baking sheets, coated
sides down, leaving space between pieces. Spread mixture over top.
Combine bread crumbs, marjoram, salt and pepper. Sprinkle over
chicken. Bake for 30 to 35 minutes until golden brown and no longer
pink in= center. Makes 6 servings (about 4-ounces each)
per serving: 209 Kcal 3.3g fat (0.8g sat fat) 15% CFF 316mg Na
Recipe By : modified from magazine clipping by Rosemary Winters
Servings: 6 servings
Baked Chicken Dijon Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of recipes back into distant history, at least as far back into history as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cook books were just primitive pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount 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 those who drank it feel exhilarated and blissful. During Roman times 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times used many herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Closer to modern times, there are some recipe books dating from the 1300s ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is served today, but instead recipes for the types of meals prepared for the upper classes of that time. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and tastes caused an explosion in recipe publications, some of which are kept safe in private collections. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baked Chicken Dijon recipe.
