1 large reynolds oven bag
1 tbsp flour
3 tbsp fresh lemon juice
4 chicken breast halves - bone in
2 tsp basil leaves
1 tsp seasoned salt
1 small onion, sliced - separated into r
Directions
Preheat oven to 350 F.
Shake flour in oven bag; place in 13x9x2" baking pan. Add lemon juice
to bag. Squeeze bag to blend ingredients. Remove skin from chicken,
if desired. Place chicken in bag. Turn bag to coat chicken with
sauce. Arrange chicken in an even layer; sprinkle with basil and
seasoned salt. Place sliced onion over chicken. Close bag with nylon
tie; cut 6 half-inch slits in top. Bake until chicken is tender, 30
to 35 minutes. Let stand in bag 5 minutes.
In brochure that came with package of Reynolds large (19x23.5") oven
bags. Richmond, VA: Consumer Products Division/Reynolds Metals
Company, 1988. Typed for you by Cathy Harned.
Servings: 4 servings
Lemon Basil Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into distant history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early records were just simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in Sumerian which describe the baking 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 tried it feel blissful. Moving our culinary historical trip onwards, we find a couple of books which date from the 1300s : one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that appears on menues today, but instead recipes for the types of food eaten by the upper classes of that period. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like basil and coriander. These new foods and spices led to a torrent in books on cookery, some of which are now in private libraries. Over the next few hundred years, the powerful and wealthy houses competed to serve the most extravagent meals, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording popular recipes of the day. When we get to the 1900s, cook books are highly popular mostly as a result of higher levels of literacy, people having increased spare time and disposable income. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Lemon Basil Chicken recipe.
