3 whole chicken breasts, split and boned
1/2 cup flour
3 eggs
2 tbsp water
1/2 cup romano cheese, grated
1/4 cup parsley, snipped
1/2 tsp salt
1 cup fine bread crumbs
3 tbsp butter
2 tbsp vegetable oil
6 slice mozzarella cheese
CHEESE SAUCE
1 cup whipping cream
1/4 cup ; water
1/4 cup butter
1/2 cup romano cheese, grated
1/4 cup parsley, snipped
Directions
Coat chicken with flour. Mix eggs, water, Romano cheese, parsley and
salt. Dip chicken pieces in egg mixture, then into bread crumbs.
Heat butter and oil in large skillet. Cook chicken breasts over
medium heat until browned about 15 minutes. Remove chicken to baking
dish 11-1/2" x 7-1/2". Heat oven to 425 degrees F.
Make cheese sauce. Pour cheese sauce over chicken. Top each piece
with a slice of cheese. Bake until cheese melts and chicken is
tender, about
8 minutes.
CHEESE SAUCE: Heat cream, water and butter in 1-quart saucepan until
butter melts. Add cheese; cook and stir over medium heat for 5
minutes. Stir in parsley.
From the MM database of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com
Servings: 6 servings
Chicken Breasts Alfredo Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
We can follow the history of meal recipes way back into distant history, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient cookbooks were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in Sumerian which show 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 wonderful and blissful. As our culinary historical trip moves to more modern times there were two interesting cookery books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that is popular today, but instead recipes for the types of food prepared by the chefs of the rich people of the period. In the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including spices like parsley and basil. These new foods and spices led to an eruption in manuscripts on food, many of which are now in private libraries. Over the following few centuries, the rich and powerful families of the West tried to lay on the most exotic meals, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording the recipes of their peers. When we get to the 1900s, cookery books are increasing in popularity mostly due to more people being able to read, people having increased free time and disposable income. The arrival of TV gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken Breasts Alfredo recipe.
