Ingredients
1 no ingredients
Directions
1/3 c dry bread crumbs
2 ts parmesan cheese -- grated
3/4 ts Italian seasoning
1/2 ts garlic powder
1 lb chicken breasts without
: skin
1 egg -- beaten
8 oz tomato sauce
3/4 c mozzarella cheese --
: shredded
Combine first 4 ingredients in a shallow bowl. Dip each chicken
breast in beaten egg, then roll in bread crumb mixture to evenly
coat. Place chicken on a cookie sheet or jelly-roll pan. Bake in
preheated 375F oven for 10 minutes. Turn chicken over; bake 10-12
minutes or until chicken is thoroughly cooked. Spoon tomato sauce
over chicken. Sprinkle cheese over top. Bake 3 minutes or until
chicken is melted.
Recipe By : McCormick/Schilling
Servings: 6 servings
Chicken Parmigiana 2 Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also describes how the Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new spices and herbs prompted a surge in manuscripts on cookery, some of which are kept safe in private libraries. For the decades that followed, the upper-class families of the West strove to serve up the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, cookery publications were greatly in demand mostly due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Parmigiana 2 recipe.
