1/2 cup butter (unsalted preferred)
1 cup soft bread crumbs
1/4 cup parsley
1/2 cup parmesan cheese
1/8 tsp salt
1/8 tsp garlic powder
2 lb boneless, skinless chicken
1 breasts
1 paprika for garnish
Directions
Blend together in food processor until small bread crumbs are formed:
bread, parsley, parmesan cheese, salt and garlic powder.
Remove visible fat from chicken and slice into strips. Coat pieces of
chicken in melted butter in pan, then coat with crumb mixture; lay
single layer in remaining butter in pan.
Garnish with paprika and bake uncovered at 350 degrees until tender,
about 1 hour; basted 2 or 3 times during baking. Cover with foil if
chicken begins to brown too much before done.
Servings: 6 servings
Baked Parmesan Chicken Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
Written recipes as a concept can be traced far back into ancient history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, old cook books were just simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into Roman times 25BC a man called Apicius compiled some documents describing recipes prepared by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. As we move on, we have a couple of interesting books which date from the fourteenth century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the curry that appears on menues today, but rather accounts of the types of food prepared by the chefs of the upper classes. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices prompted an eruption in manuscripts on food, some of which are now in private cookery archives. During the next few centuries, the wealthy families of Europe competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and publishing the recipes of their peers. By the advent of the 20th century, recipe books were in great demand, mostly due to more people being able to read, people having increased leisure time and having more money to spend. The revolution that is television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Baked Parmesan Chicken recipe.
