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
We can read the history of meal recipes far back into distant history, in fact as far back as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times were skilled in the use of many spices and herbs, including many that are still in use today for example bay, mint and parsley. Later on, we find some interesting books dating from the fourteenth century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that appears on menues today, but instead descriptions of the types of food prepared for the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like rosemary and coriander. The introduction of these new foods and spices caused an outbreak in recipe manuscripts, some of which are now in academic collections. For the next few years, the powerful and wealthy strove to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and recording the recipes of their peers. By the advent of the twentieth century, cook books were greatly in demand mostly due to more people being able to read, people having increased spare time and having more money. The introduction of the TV gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this A 20 Minute Chicken Parmesan recipe.
