Ingredients
1 lb chicken breasts halves, skinned and, boned
2 tbsp olive oil
2 tbsp butter
1/3 cup all-purpose flour
1 large egg, beaten with 2 t water
1 salt and pepper to taste
1 rounded t dried oregano or
1 tbsp finely chopped fresh oregano
1 lb provolone cheese, thinly sliced
Directions
Place each breast half between 2 pieces of waxed paper and pound to
1/4" thickness with flat side of large knife. Use a rolling pin also,
if necessary.
Heat oil and butter in a large skillet. Dip breasts in flour and
shake off excess. Dip in egg mixture, allowing excess to drip off,
and saute' in skillet a few pieces at a time. Turn once, browning on
both sides, about 3 minutes altogether. remove and drain as they are
done. Meanwhile, preheat oven to 350 degrees.
Arrange chicken in a buttered shallow baking dish. Sprinkle with salt
and pepper and oregano. Top with cheese slices.
Cover with aluminum foil and bake 15 minutes. Remove foil and continue
baking until nicely browned, 15 to
20 minutes. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Servings: 6 servings
Chicken Oregano Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as an idea can be observed way back into ancient history, at least as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history 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. As we move into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he recounts how the cooks of Roman times made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including coriander, basil and rosemary. These new spices and herbs prompted a torrent in recipe books, most of which are kept safe in academic collections. By the advent of the 20th century, cookbooks were greatly in demand mostly due to more people being able to read, people having more leisure time and a general increase in wealth. The revolution that is television gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chicken Oregano recipe.
