2 cloves garlic
1/4 cup parsley sprigs
4 slice whole wheat bread (stale)
1/4 cup grated parmesan cheese
1/2 tsp onion powder
1/2 tsp pepper
1/4 tsp salt
2 tbsp chilled margarine
1 lb boneless, skinless chicken breasts
1 egg white
Directions
Line a baking sheet with foil and spray with non-stick cooking spray.
Breading: Place peeled garlic cloves in food processor or blender to
finely chop. Add parsley and process till finely chopped. Tear the
bread in small pieces and add to the processor, then add Parmesan
cheese, onion powder, pepper and salt. Pulse till bread is coarsely
crumbled. Cut the margarine into small pieces and add it to the
processor. Process till the margarine is completely incorporated.
Transfer the breading to a paper or plastic bag.
Cut the chicken into 1" cubes. Beat the egg white in a medium bowl
and add the chicken to moisten. Drain the chicken cubes in a
colander, then place them in the bag of breading and shake until well
coated.
Place the chicken on the baking sheet leaving space between each
nugget and bake at 425 degrees for 12 -
15 minutes, or until crisp.
Makes 4 servings, each 12 grams fat.
Servings: 1 servings
Oven Baked Chicken Nuggets Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as an idea can be found far back into the distant past, at least as far into history as pharonic Egypt, and possibly even further. Having said that, generally, these ancient records were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are a few 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 having made those who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, there were some recipe books which were published in the 1300s : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that we all know today, but instead recipes for the types of food served to the rich and powerful of those days. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, including spices such as basil and rosemary. These new foods and spices caused a surge in manuscripts on cookery, the majority of which are kept safe in private libraries. Over the next few hundred years, the upper classes competed to offer the most extravagent meals, and consequentially chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Oven Baked Chicken Nuggets recipe.
