Ingredients
10 each paper towels
3 lb broiler chicken
2/3 cup cornflake crumbs
1/2 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
1/8 tsp ground nutmeg
2 tsp butter or margarine
1 each egg, beaten
Directions
BOUNTY MICROWAVE TIPS *** CUT CHICKEN INTO 8 PIECES. REMOVE SKIN
RINSE AND DRY CHICKEN. PLACE 4 PAPER TOWELS ON 12-INCH MICROWAVE
PLATTER. SET ASIDE. ON 1 PAPER TOWEL, COMBINE CORNFLAKES CRUMBS,
SALT, PEPPER, GARLIC POWDER AND NUTMEG. SET ASIDE. PLACE BUTTER IN
1-QUART CASSEROLE. MICRO- WAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL
BUTTER MELTS. BLEND IN EGG. DIP CHICKEN PIECES INTO EGG MIXTURE. ROLL
IN CRUMB MIXTURE TO COAT. ARRANGE CHICKEN WITH THICKEST PORTIONS
TOWARD OUTSIDE OF PLATTER. COVER WITH ONE PAPER TOWEL. MICROWAVE AT
HIGH FOR 14 TO 17 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK WHEN
CUT NEAR BONE AND JUICES RUN CLEAR, ROTATING PLATTER TWICE. LET
STAND 3 TO 5 MINUTES. SERVES 4
Servings: 4 servings
Peppery Crumb-Coated Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to read the history of meal recipes back into history, certainly as far back as early Egypt, and maybe even further. In practice though, generally, these early recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to historians are some ancient tablets in ancient Sumerian describing the making 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 exhilarated. Later, there are a couple of interesting recipe books which appeared in the 1300s - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that we all know today, but instead accounts of the types of food cooked for the nobility of those days. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an eruption in manuscripts on food, the majority of which are now in private collections. During the succeeding few centuries, the wealthy families of the West strove to offer the most exotic meals, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking books were greatly in demand mostly due to better eduction, increased leisure time and having more money. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Peppery Crumb Coated Chicken recipe.
