Ingredients
1/2 cup whole wheat breadcrumbs
1/4 cup wheat germ
8 boneless, skinned chicken
1 breast halves (2 lbs.)
1/2 cup skim milk
2 tsp sesame or vegetable oil
1 can (8 oz.) tomato sauce
1 tbsp minced fresh parsley
1 tsp dried basil
1/8 tsp pepper
1 tsp dried oregano
1 cl garlic minced
1/2 cup (2 oz) shredded mozzarella
Directions
Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat
From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To
1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken
in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With
Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add
Chicken To Skillet & Cook Until Browned On Both Sides. Drain On
Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2
in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in
Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With
Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining
Tomato Sauce. Bake At 350 For 30 Min.
Servings: 8 servings
Chicken Mozzarella Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
Recipes as an idea can be found far back into antiquity, in truth as far into history as the Egyptians, and maybe even further. Interesting though that is, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans used many herbs and spices, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Moving our culinary historical trip onwards, we find two interesting recipe books from the 1300s ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is served today, but instead descriptions of the types of food on the tables of the rich people of that time. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as basil and coriander. The introduction of these new culinary ideas led to a torrent in books on cooking, the majority of which are kept safe in academic collections. Over the succeeding few centuries, the powerful and rich houses tried to serve up the best banquets, and as a result chefs and their recipe collections were highly sought after. However, it was during the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording the recipes that were being prepared for the better households. When we get to the 20th century, cook books are increasing in popularity due to increased literacy, leisure time and being a little richer. The arrival of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken Mozzarella recipe.
