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Baked Imperial Chicken 

  • 1 cup grated Parmigiano-Reggiano cheese

  • 2 cups fine unseasoned bread crumbs

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt to taste

  • cup sesame seeds

  • 3 eggs, lightly beaten

  • 3 eggs whites, lightly beaten

  • 3 pounds bone-in chicken breasts, skin removed

  • Cumberland Sauce (see recipe) 

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

Mix whole eggs and egg whites 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. Heat oven to 350 degrees. Coat tops of chicken with vegetable oil spray.

Bake in lower third of heated oven for about 45 minutes.

Serve with Cumberland Sauce

Yield: 4 to 6 servings.

Note: This dish can be assembled a few hours ahead of time, or frozen and defrosted.

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