Ingredients
4 boneless and skinless chicken breas, t halves
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tbsp butter or margarine
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tbsp grated parmesan cheese
1/4 cup chopped fresh parsley
Directions
Using palm of hand flatten chicken to even thickness. Dip chicken
into egg then into crumbs to coat. In skillet over medium heat, in
hot margarine, brown chicken on both sides. Add sauce. Reduce heat.
Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover;
simmer 5 minutes or until cheese melts.
Makes 4 servings.
From: Steve Herrick Source: [Prego]
Servings: 4 servings
A 20-Minute Chicken Parmesan Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian describing the baking 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 drank it feel exhilarated. During Roman times 25BC a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times made use of many different aromatic flavours, including some familiar names for example thyme, rue and asafoetida. Closer to modern times, there were a couple of interesting recipe books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that is popular today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new culinary ideas led to an outbreak in recipe publications, many of which are kept safe in private cookery archives. By the arrival of the 1900s, cookery books were in high demand, mostly due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this A 20 Minute Chicken Parmesan recipe.
