Chicken Imperial Recipe
Ingredients
| Soft bread crumbs | 2 Cup (16 tbs) | |
| Cooked ham | 3/4 Cup (16 tbs), finley diced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Butter margarine | 8 Tablespoon, sliced | |
| 4 chicken breasts (about 12 ounces each) | ||
| 4 chicken drumsticks with thighs | ||
| Milk | 1 Cup (16 tbs) | |
| 1 cup fine dry bread crumbs | ||
| Cream and mushroom soup envelope | 1 | |
| Cold water | 2 Cup (16 tbs) | |
| Chili Sauce | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1.Take a bowl, combine soft bread crumbs, ham and parsley in it.
2.Add butter or margarine and blend using a pastry blender
3.Refrigerate for some time.
4.Preheat the oven to 350 degrees.
MAKING
5.Take off the skin from chicken; divide the breasts in two parts and use the scissors to cut the rib bones.
6.Pull away the thighs and drumsticks with the help of a sharp knife.
7.Pull the breast piece from the thick side.
8.Make an opening using a sharp pointed knife in each leg and thigh.
9.Fill 1/4 cup refrigerated stuffing in each half breast and around 2 tablespoons full in each leg and thigh.
10.Take a pie plate, pour 1/2 cup milk in it and on a waxed paper sheet, put dry bread crumbs .
11.Turn over the stuffed chicken on milk and then roll in bread crumbs.
12.Refrigerate the chicken.
13.Take a small suacepan, mix mushroom sauce and water and cook following the label directions.
14.Add 1/2 cup of milk and chili sauce and mix.
15.Take a shallow 12 cup baking dish, put 1 cup of sauce into it.
16.Put the chicken pieces over the sauce and pour the reamining on the top.
17.Bake for 1 hour 15 minutes until chicken turns soft.
SERVING
18.Serve the chicken warm garnished with parsley.
1.Take a bowl, combine soft bread crumbs, ham and parsley in it.
2.Add butter or margarine and blend using a pastry blender
3.Refrigerate for some time.
4.Preheat the oven to 350 degrees.
MAKING
5.Take off the skin from chicken; divide the breasts in two parts and use the scissors to cut the rib bones.
6.Pull away the thighs and drumsticks with the help of a sharp knife.
7.Pull the breast piece from the thick side.
8.Make an opening using a sharp pointed knife in each leg and thigh.
9.Fill 1/4 cup refrigerated stuffing in each half breast and around 2 tablespoons full in each leg and thigh.
10.Take a pie plate, pour 1/2 cup milk in it and on a waxed paper sheet, put dry bread crumbs .
11.Turn over the stuffed chicken on milk and then roll in bread crumbs.
12.Refrigerate the chicken.
13.Take a small suacepan, mix mushroom sauce and water and cook following the label directions.
14.Add 1/2 cup of milk and chili sauce and mix.
15.Take a shallow 12 cup baking dish, put 1 cup of sauce into it.
16.Put the chicken pieces over the sauce and pour the reamining on the top.
17.Bake for 1 hour 15 minutes until chicken turns soft.
SERVING
18.Serve the chicken warm garnished with parsley.
Chef
