Baked Imperial Chicken Recipe


MethodMain Ingredient


 Grated parmigiano reggiano cheese1 Cup (16 tbs)
 Fine unseasoned bread crumbs2 Cup (32 tbs)
 Dried basil1 Teaspoon
 Dried thyme1 Teaspoon
 Dried rosemary1 Teaspoon
 Salt To Taste
 Sesame seeds1⁄4 Cup (4 tbs)
 Eggs3 , lightly beaten
 Egg whites3 , lightly beaten
 Bone in chicken breasts3 Pound, skin removed
 Cumberland sauce1⁄2 Cup (8 tbs)

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 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 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.