Ingredients
6 large chicken thighs (about 11/2 pounds),, skinned and boned
1/3 cup gold medal all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1/2 cup milk
1 egg, slightly beaten
1/2 cup dry bread crumbs
2 tbsp olive or vegetable oil
1 cup shredded mozzarella cheese (4 ounce, s)
2 1/2 cup spaghetti sauce
1/4 cup grated parmesan cheese
Directions
Pound chicken between waxed paper or plastic wrap to about V4-inch
thickness. Mix flour, salt and pepper. Coat chicken with flour
mixture. Mix milk and egg. Dip chicken into milk mixture; coat with
bread crumbs.
Heat oven to 375!. Heat oil in 10-inch skillet over medium heat until
hot. Cook chicken in oil, turning once, until golden brown (add oil
to skillet if necessary). Place chicken in ungreased rectangular pan,
13 x 9 x 2 inches with mozzarella cheese. Pour spaghetti sauce over
cheese. Sprinkle with Parmesan cheese. Bake uncovered about 20
minutes or until hot and bubbly.
6 servings.
Nutrition Information Per Serving
1 serving Percent of US. RDA
Calories 455 Protein 46% Protein, 9 31 Vitamin A 16%
Carbohydrate, 9 19 Vitamin C
12% Fat, 9 28 Thiamin 12% Cholesterol, mg 145
Riboflavin 24% Sodium, mg 540 Niacin 38% Potassium, mg 510
Calcium 26% Iron 14%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken Parmesan (Rice) Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry; Rice; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes far back into ancient history, at least as far into history as the ancient Egyptians, and potentially, even further back. In practice though, in the main part, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian 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 people feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius tells us how the Roman cooks made use of a wide range of herbs and spices, including a few you will know for example thyme, rue and asafoetida. Later, there were some recipe books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that we all know today, but rather accounts of the types of food on the tables of the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new tastes prompted an eruption in manuscripts on food, the majority of which still exist in private cookery archives. The arrival of television gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chicken Parmesan (Rice) recipe.
