Chicken Imperial Joyce Recipes

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

Steps:

• Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic. Bring to a boil and cook over medium- low heat 40 minutes. Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice. Cool and shed chicken; set aside.
• Start preparing the rice in a large pot. Add 1 Tbsp. of the oil and cook and stir one third of the onion and 1 chopped clove of garlic. Add the reserved 7 cups of chicken broth from cooking the chicken. Incorporate the rice, 1/2 tsp. of the paprika and season to the taste. Once it boils reduce heat to medium low. Cover and cook until the rice is completely cooked.
• Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce. Simmer 20 minutes or until the liquid evaporates.
• Preheat oven 350°F. You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray. Remember you are going to layer it as if it was a potato pie, lasagna or sandwich. Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
• Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas. Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips. Sprinkle with remaining cheeses. Cover with aluminum foil.
• Bake 15 minutes, uncover and bake until cheeses are melted. Let stand 5 minutes before serving.

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.

Steps:

• Coat chicken with flour.
• Brown chicken in melted butter.
• Remove chicken.
• Add mushrooms, and onion to pan and cook till tender.
• Stir in cream, wine, salt, garlic and pepper. Stir to blend well.
• Return chicken to pan.
• Cover and simmer for 20 minutes or until chicken is done.
• Remove chicken again.
• Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl.
• slowly add to pan, stirring constantly until thick.
• return chicken to pan till heated through.
• Serve over noodles or rice.

Steps:

• Combine first 5 ingrediants. Dip each chicken breast in milk and dredge in breadcrumb mixture.
• Arrange in a lightly greased 12x2x8" baking dish.
• Combine butter, garlic, and lemon juice and drizzle over chicken. Sprinkle paprika over chicken.
• Bake at 350 degrees for 40 minutes or until tender.

Steps:

• Season chicken all over with 1/2 teaspoon salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
• Meanwhile, combine panko, Parmesan, softened butter, parsley, thyme, garlic, and 1/4 teaspoon pepper in bowl with fork until butter is fully incorporated into crumbs.
• Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up, in 13x9 inch baking dish, side by side with narrow ends of breasts opposite each other. Brush tops of breasts with melted butter. Top each breast with equal amount of panko mixture, pressing firmly to adhere.
• Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 28 - 30 minutes.

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.

Steps:

• In a mixing bowl blend together bread crumbs and spices
• Mix together the melted butter, mustard and worcestershire
• Dip the chicken into butter mixture and then roll in crumbs making sure to coat all sides
• Place pieces in foil lined shallow baking pan, just large enough to hold the pieces comfortably in a single layer
• Sprinkle the chicken with the remaining butter mixture
• Bake uncovered for about one hour or until juices are running clear.