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Baked Imperial Chicken

Chef.at.Home's picture
Ingredients
  Grated parmigiano reggiano cheese 1 Cup (16 tbs)
  Fine unseasoned bread crumbs 2 Cup (32 tbs)
  Dried basil 1 Teaspoon
  Dried thyme 1 Teaspoon
  Dried rosemary 1 Teaspoon
  Salt To Taste
  Sesame seeds 1⁄4 Cup (4 tbs)
  Eggs 3 , lightly beaten
  Egg whites 3 , lightly beaten
  Bone in chicken breasts 3 Pound, skin removed
  Cumberland sauce 1⁄2 Cup (8 tbs)
Directions

In a bowl, stir the cheese, bread crumbs, basil, thyme, rosemary, salt, and sesame seeds until well mixed.
In a medium bowl, mix the whole eggs and egg whites together.
Wash and dry the chicken breasts and dip them into the egg mixture, then into the cheese-crumb mixture, and place the pieces in a shallow greased baking pan.
Refrigerate or freeze.
To serve, let the chicken defrost, if frozen.
Preheat the oven to 350°F.
Spray the tops of the chicken with nonstick cooking spray.
Bake the chicken in the lower third of the oven for about 45 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2848 Calories from Fat 696

% Daily Value*

Total Fat 87 g134.4%

Saturated Fat 34.6 g173.2%

Trans Fat 0.3 g

Cholesterol 1537.7 mg512.6%

Sodium 3175.4 mg132.3%

Total Carbohydrates 98 g32.7%

Dietary Fiber 14.6 g58.2%

Sugars 20.6 g

Protein 407 g813.5%

Vitamin A 46.5% Vitamin C 70.9%

Calcium 80.4% Iron 149.5%

*Based on a 2000 Calorie diet

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Baked Imperial Chicken Recipe