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Sunday, November 30, 2008

Imperial Chicken

I made this simple beauty last night for dinner. I was sure I'd love it, I mean bread crumbs, cheese and butter. Helloooo! This was such a simple recipe and it tasted so good. The only thing I'd change is seasoning the chicken before coating it with butter. This is another find from Baby Center's Cooking CFYF board. The top crust was crunchy and the chicken moist. Is it a bad thing that I kept picking at the toasted buttery crumbs, as I was getting ready to clean the pan, LOL. I had split chicken breast to use, so I boned them and used the bones to make chicken broth, which I will share below.


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IMPERIAL CHICKEN
Melinda

500g/1lb chicken breasts, boneless
¼ cup parmesan cheese
1 clove garlic
½ cup chopped parsley
1 cup melted butter
1 cup fresh breadcrumbs (dried can be used but tastes much better with fresh !)

Mix cheese, garlic, breadcrumbs and parsley.Dip chicken in butter and then in breadcrumb mixture.Place in single layer in shallow dish and drizzle with remaining butter.Bake in moderate oven (180C/350F) for 50 mins.
Cindy's notes: I just grated up a leftover Hoagie roll that was getting stale. I also reduced the butter to 1/2C, since I only used 2 breasts. I packed on the bread crumbs, before drizzling with butter.

Chicken Broth

Any roasted or raw chicken carcass/ bones
2 large carrots, rinsed and chopped into chunks
2 ribs celery, rinsed and chopped into chunks
1 med onion, quartered ( throw the peel in there too)
pinch of sea salt
1/2 tsp fresh ground pepper
6 C water

In a large pot, bring all ingredients to a boil. Simmer for a minimum of 3 hrs, adding water if needed. By the time it's all done, the mixture should have reduced by half to three quarters. Remove bones, and vegetables, let cool and store in the fridge for 4 days or throw it into the freezer. The longer this simmers, the more flavorful broth will be produced.

2 comments:

Jaymie said...

Ok this is a stupid question but how do you make fresh breadcrumbs? Just tear up a loaf of bread in to little pieces??? :S

Hun said...

I just use my box grater on the side that has the rough prickly grating pieces, LOL. Wow that definately is not the technical term for it.....

You could also use your food processor and pulse until crumbly. It works best with stale bread.