Wednesday, August 5, 2009

Her Majesty, The Chicken

One of my most favorite chicken recipes from the "Talk About Good" recipe book is Imperial Chicken. It's name says it all. It's rich and should only be cooked once in a blue moon because of it.

Here is the recipe:

Imperial Chicken

1 chicken fryer, cut up
1/2 stick of butter (the original recipe calls for a whole whopping stick, but it is way too much)
1 clove garlic, minced
1 c. bread crumbs (original recipe calls for two, but it is a waste)
1/2 cup Parmesan cheese
1/4 c. fresh parsley (you can also use about 2 Tbl. of dried parsley)
salt and pepper to taste

Preheat oven to 350.

Melt the butter in a microwave safe dish. Add the garlic. In a plate, mix up the dry ingredients. Brush the butter mixture all over the chicken pieces. Roll and press generously into the crumb mixture. Arrange in a glass pan lined in foil or parchment paper. Make sure the pieces don't touch. I have to use two glass pans for a larger chicken. The recipe calls for a cookie sheet, but the drippings make a mess in the oven. Bake for 1 hour 15 min. Serve with something healthy like brocolli to alleviate some of the guilt!

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