Ingredients
INGREDIENTS
1 1/2 lb chicken breasts, boneless
1 cup scallion, coarsely chopped
2 eggs, well beaten
1/4 cup cornstarch
1 tsp oriental sesame oil
1/2 tsp salt
8 oz water chestnuts, drained chopped
16 slice firm white bread, crusts removed
1 vegetable oil, for frying
Directions
1. Cut chicken into chunks and put in a food processor. Add scallion,
eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to
a bowl and stir in water chestnuts.
2. Spread chicken paste over bread slices, cover, and refrigerate
until ready to cook.
3. In a large frying pan, heat 3/4 inch of oil over medium heat. Add
bread, chicken side down, and fry until golden brown, 1 to 2 minutes.
Drain on paper towels. Cut into triangles and serve hot.
From: 365 Ways to Cook Chicken
Servings: 60 servings
Chicken Toasts Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Chicken; Poultry
The History of Recipes
Experts have tracked the existence of recipes way back into history, at least as far into history as the Egyptians, and possibly even further than that. Having said that, in the main part, these early cook books were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians are a few ancient tablets in ancient Sumerian which recount the preparation 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. As our culinary historical trip moves to more modern times there were some recipe books from the 14th Century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that we all know today, but rather descriptions of the types of food served to the upper classes. Over the next few centuries, the rich and powerful families of Europe competed to offer the best banquets, and consequentially cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cookery publications are in great demand, due to better eduction, more free time and having more money. |
We hope you enjoy this Chicken Toasts recipe.
