WHAT'S COOKING
4 chicken breasts, boneless
1 cup yogurt
1/4 cup sour cream
1/2 tsp lime peel, grated
1/2 tsp oregano leaves
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp coriander, ground
1/4 tsp parsley, chopped
1/4 tsp thyme leaves
3 tbsp lime juice
Directions
Preheat oven to 375. Remove skin from chicken breasts. Grease
roasting pan, place chicken breasts in it and set aside. Combine all
other ingredients. Baste chicken breasts with mixture and bake for 20
minutes. Remove from oven. Turn chicken breasts, baste with sauce
and bake 15 minutes longer, until meat is tender. Turn off oven.
Cover chicken with foil and let stand in oven 10 minutes. Remove
aluminum foil, arrange chicken breasts on serving dish and serve hot.
Posted on GEnie by J.APPLEBURY [Jim & Deb]
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook echo
Servings: 4 servings
Chicken Breasts In Herb & Yogurt Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Sauce; Vegetable
The History of Recipes
We can follow the history of meal recipes far back into antiquity, in fact as far back into history as the Egyptians, and maybe further still. However, mostly, these early cookbooks were just very basic hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the ancient Romans used a good variety of herbs and spices, including a few that will be familiar to modern cooks like bay, mint and parsley. Later, we find a couple of books from the 14th Century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food on the tables of the rich people of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including coriander, basil and rosemary. These new herbs and spices led to an outbreak in recipe manuscripts, some of which still exist in private collections. By the time we get to the 20th century, cook books are greatly in demand due to more people being able to read, people having more spare time and having more money to spend. The arrival of television gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Chicken Breasts In Herb & Yogurt Sauce recipe.
