1/2 cup fine, dry bread crumbs
1/4 cup gratedd parmesian cheese
4 chicken breats,boneless
3 tbsp butter
1 8 oz. can tomatoe sauce
1/2 cup water
1/4 tsp dried whole oregano
1 cup shredded mozzarela cheese
1 egg, beaten
Directions
Combine bread crumbs and parmesian cheese. Dip chicken in egg and
coat. Preheat skillet to 350 degrees. Add butter and cook chicken 3
min on each side. Combine next three ingredients. Pour over
chicken. Reduce heat to 220 degrees, cover and cook 25-30 min.
Sprinkle with mozzerella cheese, cover and cook until cheese melts.
Servings: 4 servings
Chicken Parmesean Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into distant history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in ancient 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 anyone who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and afters, a very modern way of dining. Additionally, he recounts how the Romans made use of a good variety of spices, including a few that will be familiar to modern cooks for example bay, rue and dill. Closer to modern times, we find some books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that we all know today, but instead descriptions of the types of food on the menues of the upper classes. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cookery, most of which are kept safe in academic collections. By the time we get to the twentieth century, cookbooks are greatly in demand mostly due to higher levels of literacy, more free time and being a little richer. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Parmesean recipe.
