2 lb boneless chicken breasts
1 can lemonade (6 oz.)
1/3 cup honey
1/2 tsp lemon juice
1 tsp sage, crushed
1/2 tsp dried thyme, crushed
1/2 tsp dry mustard
Directions
Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry;
place in a shallow baking dish. Combine remaining ingredients. Pour
1/2 of mixture over chicken and bake 20 minutes longer or until done.
Yield: 8 servings.
Servings: 8 servings
Citrus Sage Chicken Breasts Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Fruit; Poultry
The History of Recipes
Food historians have traced the existence of recipes way back into antiquity, at least as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, generally, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language 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 anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also describes how the ancient chefs made use of many different herbs and spices, including a few that are still present in modern kitchens for example thyme, rue and dill. As our culinary historical trip moves on a few more years there were two interesting books which date from the 1300s - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs caused an explosion in books on cookery, most of which are kept safe in academic collections. The introduction of television brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Citrus Sage Chicken Breasts recipe.
