Imperial Chicken Sallye Recipes

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IMPERIAL CHICKEN



Imperial Chicken image

Time 50m

Number Of Ingredients 8

1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese
1/4 teaspoon garlic powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
1 cup butter (2 sticks)
8 - 10 boneless skinless chicken breasts

Steps:

  • Preheat oven to 350*F In a medium bowl combine, bread crumbs, Parmesan cheese, garlic powder, salt, pepper & parsley. Mix well. In a second bowl, melt butter. Rinse and dry chicken (to get the slime off) Dip chicken in butter then in bread crumb mixture. Place chicken in an 8x13 casserole dish. Once all chicken is coated and in pan, sprinkle remaining bread crumb mixture on top of chicken. Pour remaining butter in between chicken breasts into pan. Bake for 40 minutes or until internal temperature of chicken reaches 165*F Serve over rice or noodles

IMPERIAL CHICKEN



Imperial Chicken image

Make and share this Imperial Chicken recipe from Food.com.

Provided by susan

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs chicken pieces, skin off
3 cups fresh breadcrumbs
1 1/2 cups grated parmesan cheese (, pre-grated works best)
1/4 cup flaked parsley
2 teaspoons salt
1/4 teaspoon pepper
1/2-1 cup butter or 1/2-1 cup margarine, melted

Steps:

  • Preheat oven to 350 degrees.
  • Mix bread crumbs, cheese, parsley, salt, and pepper.
  • Dip chicken in butter and roll well in crumb mixture.
  • Arrange in shallow lightly greased casserole dish.
  • Drizzle any leftover butter over chicken.
  • Bake for 1 hour.

Nutrition Facts : Calories 853.4, Fat 53.1, SaturatedFat 22.6, Cholesterol 200.7, Sodium 1791.9, Carbohydrate 40.1, Fiber 2.5, Sugar 3.6, Protein 51.3

CHICKEN IMPERIAL



Chicken Imperial image

I don't remember where I got this one, but it is so yummy! It's easy but elegant, perfect for company. I always substitute half and half for the heavy cream and it tastes very rich but with less calories. This is a great dish for a beginner cook to impress the in-laws with! Goes great with buttered egg noodles with some parsley sprinkled in and a nice green veggie. Enjoy!

Provided by BIG_CHIEF

Categories     Chicken Breast

Time 1h

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 11

4 large whole skinless chicken breasts, halved
1/4 cup flour
1/2 cup margarine
1 lb small fresh mushrooms, quartered
1 tablespoon onion, minced
1 cup whipping cream
1/4 cup dry sherry
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon flour
2 tablespoons water

Steps:

  • On waxed paper, coat chicken breasts with flour. Melt margarine/butter in 12-inch skillet over medium heat. When margarine is hot, cook chicken just until lightly browned on all sides. Remove chicken from pan and set aside.
  • In remaining skillet drippings, over medium heat, cook mushrooms and onion 5-10 minutes, stirring frequently.
  • Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to VERY low. Cover and BARELY simmer 15-20 minutes or until chicken is fork-tender. Remove chicken to a warm platter and set aside.
  • In a cup, blend 1 T flour with 2 T water. Gradually add to pan liquid stirring constantly. Cook until mixture is thickened.
  • Spoon sauce over chicken breasts and serve.

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