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
Experts have traced the existance of recipes back into ancient history, in fact as far as the early Egyptians, and possibly even further than that. Having said that, mostly, these old records were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. During Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something we still use today. He also tells us how the Romans used many different aromatic flavors, including a few you will know for example thyme, mint and parsley. Closer to modern times, we have two books from the 14th Century : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, such as basil and rosemary. The introduction of these new foods and spices caused a surge in publications on food, most of which are now in academic collections. During the succeeding few centuries, the rich families of the West strove to lay on the best banquets, and consequentially cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, cooking publications were starting to become popular due to better eduction, people having more free time and having more money. |
We hope you enjoy this A 20 Minute Chicken Parmesan recipe.
