Baked Imperial Chicken

Baked Imperial Chicken

1 C. grated Parmigiano-Reggiano cheese

2 C. fine unseasoned bread crumbs

1 t. dried basil

1 t. dried thyme

1 t. dried rosemary

Salt to taste

1/4 C. sesame seeds

3 eggs, lightly beaten

3 lbs. bone-in chicken breasts, skin removed

Cumberland sauce (see recipe)

Stir cheese, bread crumbs, basil, thyme, rosemary, salt and sesame seeds until well mixed.

Mix eggs together in medium bowl.

Wash and dry chicken breasts. Dip into egg mixture, then into cheese-crumb mixture. Place chicken breasts in shallow greased baking pan. Refrigerate or freeze.

To serve, let chicken defrost, if frozen. Preheat oven to 350 degrees. Coat tops of chicken with vegetable oil spray. Bake in lower third of preheated oven for about 45 minutes. Serve with Cumberland sauce.

Makes 4 to 6 servings.


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