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Baked Imperial Chicken Recipe
|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)|
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 mg
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
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.