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 Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Chicken Breast; Main Dish; Poultry
The History of Recipes
It is quite possible to prove the history of recipes far back into distant history, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing the making 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 tried it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius created a few scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, entrees and afters, a very modern way of dining. He also describes how the Roman cooks made use of many spices, including some that we all recognise for example thyme, fennel and asafoetida. Moving on, we find some recipe books which were published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the curry that we all know today, but rather descriptions of the types of food cooked for the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab countries, including spices like coriander, parsley, and basil. These new spices and herbs created an outbreak in manuscripts on cooking, the majority of which still exist in private collections. By the advent of the 1900s, cookbooks were in great demand, mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Peggy & Bruce's Baked Chicken Breast Casserole recipe.
