Ingredients
6 chicken breasts, boneless
1 cup crushed cracker mixture
1/4 cup butter
1/8 tsp pepper
1 dash salt
1/8 tsp thyme
Directions
Wash chicken. Cut chicken into 1 inch chunks and place on a paper
towel. Pat dry. Prepare cracker mixture: Use about 6 each of regular
salted crackers, cheese crackers, Champagne crackers and 1 piece of
dried toast. Run through Quisnart until thoroughly crushed. Add
seasonings and pulse mixture (option: reduce seasoning by half and
add 1 Tablespoon Shake & Bake Chicken Mix). Place mixture in a small
bowl. Melt butter. Dip chicken in butter and roll it in crumb mixture
to coat completely. Place on an ungreased cookie sheet and bake at
400F for 10 to 12 minutes. Serve with two or three sauces and French
Fries. SAUCES: 1) Heat 1/4 cup liquid honey. 2) Heat any barbeque
sauce. 3) Heat 1/4 cup honey and add 2 Tb of Heinz 57 sauce. 4) Sweet
& Sour sauce: 1/8 cup brown sugar
1/8 cup vinegar
1/8 cup catsup 1/8 cup orange juice with 1 tb cornstarch Stir,
& heat in microwave until thickened.
Servings: 4 servings
Chicken Nuggets Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have proved the existance of recipes way back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of clay 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 and exhilarated. During the time of the Roman Empire a roman called Apicius assembled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius also recounts how the chefs of Roman times made use of a wide range of spices, including a few you will know for example thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books published in the fourteenth century ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that we all know today, but instead recipes for the types of food prepared for the rich people of that time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the Middle-East, such as basil and rosemary. These new herbs and spices created an increase in manuscripts on cooking, some of which still exist in private libraries. For the centuries that followed, the powerful and wealthy houses tried to offer the most exotic meals, and as a result cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cook books are starting to become popular mostly due to increased literacy, more spare time and having more disposable income. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken Nuggets recipe.
