Ingredients
1 large cut up chicken
1/4 lb butter, melted
1/4 cup flour
1 salt to taste
1 pepper to taste
1 cup bread crumbs
1/2 cup grated parmesan cheese
1 tsp coarse ground pepper
1 clove garlic, minced
1/2 cup chopped parsley
Directions
Mix the flour with the salt and pepper. Dip each chicken piece in the
seasoned flour. Then dip each piece into the melted butter and then
the bread crumbs. Place the chicken pieces in a shallow pan and
sprinkle the Parmesan cheese over the chicken. Make sure the pieces
of chicken are not touching. Bake at 375øF for one hour or until
done. From: Syd's Cookbook.
Servings: 4 servings
Chicken Parmesan (Syd) Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
It is actually possible to track the history of recipes far back into ancient history, at least as far as pharonic Egypt, and potentially, even further back. Interesting though that is, these, ancient records were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics are a few 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 anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans used a good variety of spices, including a few that will be familiar to modern chefs like basil, mint and parsley. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices such as basil and rosemary. These new culinary innovations created a torrent in books on cookery, some of which are now in private libraries. Over the succeeding few centuries, the wealthy families of the West competed to serve up the most exotic banquets, and consequentially chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The TV revolution brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Parmesan (Syd) recipe.
