1/2 cup seasoned dry bread crumbs,
1 fine
1/4 cup grated parmesan cheese
1 1/2 lb boneless chicken breasts
2 eggs, at room temperature
3 tbsp olive oil
1 cup shredded mozzarella cheese
8 oz can tomato sauce
1 tsp dried italian seasoning
1/4 tsp garlic salt
1 grated parmesan cheese
Directions
1. On wax paper combine bread crumbs and 1/4 cup grated Parmesan
cheese. Dip chicken breasts first in egg and then in bread crumb
mixture until well coated. 2. Heat oil in a large, heat-resistant,
non-metallic skillet over high heat on top of a conventional surface
unit. Quickly brown coated chicken pieces on both sides. 3. In a
small bowl combine tomato sauce, Italian seasoning and garlic salt.
Spoon tomato sauce over chicken. 4. Sprinkle the shredded mozzarella
cheese over the tomato sauce. 5. Heat, loosely covered with wax
paper, in Microwave Oven 5 to 6 minutes or until sauce is bubbly and
chicken is tender. Sprinkle with grated Parmesan cheese and heat,
uncovered in Microwave Oven an additional 30 seconds or until cheese
is melted.
Servings: 4 servings
Chicken Breasts Parmesan Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Chicken Breast; Poultry
The History of Recipes
It is quite feasible to prove the history of recipes way back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of tablets in the Sumerian language describing 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 `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are two recipe books which were published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that appears on menues today, but rather descriptions of the types of meals prepared for the rich and powerful of that period. Over the succeeding few centuries, the wealthy families of Wesstern Europe competed to serve up the most extravagent meals, and as a result the best chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications are in great demand, mostly as a result of increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Chicken Breasts Parmesan recipe.
