Ingredients
2 large chicken breasts
2 large pei potatoes
4 large carrots
2 medium onions
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1 tsp paprika
1 tsp parsley
1 tsp garlic powder
1/4 cup olive oil
1 dash cayenne pepper
Directions
1) Combine all seasonings. Cut vegetables into large chunks.
2) Put chicken breasts in casserole dish. Surround with vegetable
chunks.
Brush olive oil generously on all poultry and vegetables.
3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
approximately 1 hour. Uncover and continue to bake until
vegetables are
crispy and the potatoes/chicken are browned.
For a spicy variation, dash some worcestershire sauce and/or tobasco
over the dish before baking.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
Servings: 2 servings
Peggy & Bruce's Baked Chicken Breast Casser Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
Academics have tracked the existence of recipes back into the far past, in truth as far into history as ancient Egypt, and maybe further still. However, mostly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of stone 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 and blissful. As we move into The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into starters, main course and afters, something we still use today. He also informs us how the early Romans were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens like basil, mint and parsley. As we move on, there are a couple of cookery books published in the fourteenth century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the nobility of that time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices like parsley and basil. The introduction of these new foods and spices was responsible for a torrent in cookery books, most of which are kept safe in academic collections. By the advent of the 20th century, recipe publications are highly popular as a result of higher levels of literacy, people having increased leisure time and having more money. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Peggy & Bruce's Baked Chicken Breast Casser recipe.
