Baked Imperial Chicken
|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|
|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)|
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.