1/3 cup dry bread crumbs (fine)
1/3 cup grated dry monterey jack
1 tsp rosemary (dried)
1/2 tsp salt
1/2 tsp black pepper (freshly grnd)
1/4 cup flour - all purpose
1 egg
1 tbsp water
4 chicken breast (no skin-bone
1/4 cup olive oil or vegitable oil
Directions
On a plate combine the bread crumbs, cheese, rosemary, salt and
pepper. Spread the flour on a another plate. Beat the egg and water
together in a shallow bowl. One at time, coat the chicken breasts
with flour, then dip in the beaten egg, finally roll them in the
cheese mixture. Set aside.
Heat the oil in a skillet over moderately high heat. When quite hot,
cook the chicken breasts for about 10 minutes total, turning them 2
or 3 times, until well browned on both sides.
Servings: 4 servings
Cheese-Crusted Chicken Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
We can track the history of meal recipes way back into the distant past, in truth as far back into history as the ancient Egyptians, and possibly even further. In practice though, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in the Sumerian language 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 wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he recounts how the early Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later, there are a couple of interesting cookery books which date from the 1300s - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is popular today, but instead descriptions of the types of food served to the rich people of the period. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new culinary innovations prompted a torrent in books on cooking, many of which are kept safe in private collections. For the centuries that followed, the powerful families of the West tried to serve the most exotic banquets, and as a result cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes common in their social group. By the time we get to the 20th century, recipe books are increasing in popularity mostly due to increased literacy, more free time and being a little richer. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cheese Crusted Chicken recipe.
