3 boneless chicken breasts-
1 4 oz each
2 tbsp low fat yogurt
12 soda crackers, crushed
1 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp curry powder
1 salt
Directions
1. Trim breasts of any fat. Cut each into 8 even strips. In a bowl,
combine the chicken strips and yogurt. Stir gently to coat each piece
evenly.
2. In a shallow dish or plate, combine the crumbs, thyme, marjoram,
and curry. With a fork, place each chicken strip in crumbs and roll
to coat.
3. Place on a cake rack set in a baking dish or pan. Repeat with
remaining strips until all are coated and lined up in a single layer
on the rack.
4. Bake at 375F for 25 minutes or until crumbs are lightly brown and
crisp. Remove from oven and sprinkle with salt to taste.
======================================================= ==============
Dipping Sauce 1/2 c low fat yogurt 2 T
catsup 2 T finely chopped celery 2 t light soy sauce 1/2 t very finely
minced garlic
: fresh ground pepper
Combine all, and pepper to taste.
Makes 3 servings, 8 fingers each.
Servings: 3 servings
Chicken Fingers From Joan Johnson Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to follow the history of `recipes` far back into ancient history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. However, mostly, these old cookbooks were just simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe in existence, according to academics are some 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 those who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the Roman cooks made use of many aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and parsley. Later, there were a couple of cookery books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the curry that appears on menues today, but instead descriptions of the types of meals eaten by the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab countries, including rosemary and coriander. These new herbs and spices created an explosion in manuscripts on cooking, some of which are kept safe in academic collections. For the decades that followed, the upper classes competed to lay on the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes of the day. By the time we get to the 20th century, cookery books are highly popular as a result of more people being able to read, people having more leisure time and having more disposable income. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken Fingers From Joan Johnson recipe.
