4 chicken breast
1 garlic clove, quartered
1/3 cup lemon juice
1/3 cup oil, olive
3 tbsp oregano, fresh or 1 tbsp dr
5 tbsp butter, melted
1/3 cup lemon juice
Directions
Several hours before serving-or the day before, if time allows, rub
the chicken pieces pieces with the garlic and place them in a deep
china or earthenware bowl. Combine marinade ingredients and the
garlic clove and pour over chicken. Cover the bowl and refrigerate
the chicken. Turn chicken pieces occasionally. When ready to cook,
preheat the broiler to its highest setting. Arrange the chicken
pieces on the broiler rack and baste with a little of the melted
butter mixture. (Reserve part of the basting mixture to serve over
the chicken when served.) Broil the chicken 3-4 inches from the heat
for 5-8 minutes per side, basting often. Chicken is done when juices
run clear when pierced with a sharp knife. Remove to serving platter,
pour reserved basting mixture over the chicken breasts and serve
immediately. This is also good done on a BBQ. Source: CRS file
Servings: 4 servings
Broiled Chicken Oregano (Crs) Recipe brought to you by Recipe Ideas
Categories: Chicken; Grilling; Poultry
The History of Recipes
We can track the history of written recipes far back into ancient history, certainly as far as the Egyptians, and possibly even further. Having said that, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times around 25BC a roman called Apicius compiled some scripts detailing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs such as thyme, mint and parsley. For the next few years, the rich and powerful families of the West competed to lay on the best banquets, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery books were highly popular due to higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Broiled Chicken Oregano (Crs) recipe.
