4 each chicken breast
1 each garlic clove, quartered ---marinade----
1/3 cup lemon juice
1/3 cup olive oil
1 salt & pepper to taste
3 tbsp oregano, fresh or 1 tbsp dr ---bas
5 tbsp butter, melted
1/3 cup lemon juice
3 tbsp oregano, fresh or 1 tbsp dr
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.
Servings: 4 servings
Broiled Chicken Oregano Recipe brought to you by Recipe Ideas
Categories: Chicken; Grilling; Poultry
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, certainly as far back into recorded history as early Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language which show 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 drank it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the chefs of Roman times used a wide range of herbs, including some that we all recognise like basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including parsley and basil. These new herbs and spices was responsible for an eruption in manuscripts on food, some of which are now in private libraries. During the succeeding few hundred years, the upper-class families of Europe competed with each other to lay on the most extravagent meals, and as a result the best cooks and their recipe collections were much in demand. Even so, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Broiled Chicken Oregano recipe.
