1 1/2 cup flour, all-purpose
1 cup pecans -- chopped
1 tbsp dried oregano
2 tsp ground cumin
1 tsp dried thyme
1/2 tsp cayenne pepper
1 salt -- to taste
12 tbsp unsalted butter
4 whole chicken breasts
1 without skin -- boned
1 (cut into 1 pieces)
Directions
Combine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to
taste in a shallow dish. Melt 6 tablespoons of the butter in a small
saucepan. Dip each chicken piece first in the butter, then in the
flour mixture to coat well. Melt 3 tablespoons of the remaining
butter in a large skillet over medium heat. Add half the chicken
pieces and saute until browned on all sides and cooked through.
Remove from the pan and keep warm. Repeat with the remaining 3
tablespoons of butter and the chicken. Serve the chicken morsels with
toothpicks and your favorite mustard for dipping.
Recipe By : The Silver Platter Good Times Cookbook
Servings: 8 servings
Cajun Chicken Morsels Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Poultry
The History of Recipes
We can trace the history of written recipes far back into history, in truth as far back as the Egyptians, and possibly even further. In practice though, in the main part, these ancient recipes were just very simple pictorial recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts is a series of stone tablets in the Sumerian language 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 people feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius also describes how the cooks of Roman times made use of many herbs and spices, including some familiar names such as basil, rue and parsley. Later on, we find two books from the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that appears on menues today, but instead accounts of the types of food prepared by the chefs of the rich people of the period. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as basil and rosemary. The introduction of these new tastes caused an outbreak in recipe manuscripts, some of which are now in private cookery archives. For the next few years, the powerful and rich houses tried to offer the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down popular recipes of the day. By the advent of the twentieth century, cook books were starting to become popular due to more people being able to read, more spare time and disposable income. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Cajun Chicken Morsels recipe.
