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
Academics have traced the existence of recipes back into the far past, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Moving our culinary historical trip onwards, there are some books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that appears on menues today, but instead accounts of the types of food on the menues of the upper classes. In the 15th century, the Crusaders brought back a variety of foods and spices from the holy land, including spices such as coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on food, some of which are now in private cookery archives. Over the following few centuries, the wealthy families of the West strove to serve up the most extravagent banquests, and consequentially chefs and their recipes were highly sought after. However, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books were greatly in demand as a result of better eduction, leisure time and being a little richer. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Nuggets recipe.
