Ingredients
1 lb boneless, skinless chicken breasts,, pounded flat
2 eggs, lightly beaten
3/4 cup italian seasoned bread crumb
1 tbsp vegetable oil
1 jar chicken tonight cooking
1 sauce for chicken cacciatore
3/4 cup shredded mozzarella cheese
3 tbsp grated parmesan cheese
3 3/4 cup (6 oz.) wide egg noodles, uncooked
Directions
Heat oven to 350 degrees F. Dip chicken in egg, then bread crumbs to
coat thoroughly. In large skillet, heat oil; add chicken. Cook on
both sides until lightly browned; drain on paper towels. Pour 1/2 cup
sauce in 8-inch square baking dish. Layer chicken in dish; pour 3/4
cup sauce evenly over chicken. Sprinkle with cheeses. Bake 25 minutes
or until bubbly. Meanwhile, cook noodles according to package
directions; drain. Heat remaining sauce. Place noodles on serving
platter; spoon sauce over noodles. Arrange chicken pieces on top.
Servings: 4 servings
Classic Chicken Parmesan Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be observed way back into distant history, in truth as far as ancient Egypt, and maybe even further. In practice though, generally, these ancient cook books were just very basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also tells us how the early Romans used a wide range of herbs, including some familiar names for example basil, rue and parsley. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new culinary innovations created an increase in books on cooking, many of which are now in private collections. When we get to the 1900s, cookery publications were increasing in popularity mostly as a result of better eduction, leisure time and having more disposable income. The arrival of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Classic Chicken Parmesan recipe.
