Ingredients
4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
1/2 cup breadcrumbs, italian style
1/2 cup pesto, prepared
4 each cheese, provolone, slices
2 tbsp parsley, chopped
Directions
Place the bread crumbs in a shallow dish. Add the chicken breast
halves, one piece at a time, turning to coat.
Place the chicken in a single layer in an oiled baking pan.
Spoon the pesto over the chicken. Top each breast with one slice of
cheese, and 1/2 tablespoon of parsley.
Bake in 350 F oven for about 20 - 25 minutes or until the
chicken is fork tender.
Cook: Yvette T. Carozza, Central Falls, Rhode Island
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 4 servings
Presto Pesto Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pesto; Poultry; Sauce
The History of Recipes
Written cooking instructions as a concept can be traced way back into the distant past, certainly as far as ancient Egypt, and possibly even further than that. Having said that, sadly, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few clay tablets in the Sumerian language describing the preparation 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 blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something we still use today. He also tells us how the Romans were skilled in the use of a wide range of herbs, including some that we all recognise such as bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are a couple of cookery books which date from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of food cooked for the nobility of that period. In the 15th century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. These new foods and spices created an explosion in books on cookery, most of which are kept safe in private libraries. When we get to the 1900s, recipe books are highly popular mostly due to higher levels of literacy, more free time and disposable income. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that neatly 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 Presto Pesto Chicken recipe.
