Imperial Chicken

This is based on a recipe in Kathy’s “Southern Living” cookbook, from back in the Carolltton days. It’s also known in the Hoffman family as “Parmesan Chicken”

Coating

½ cup dry Italian breadcrumbs
½ cup grated Parmesan cheese
1½ Tbsp minced fresh parsley (or 1 Tbsp dry)
½ tsp salt
½ tsp pepper

Other

6 chicken breast halves
¼ cup milk
¼ cup butter or margarine, melted
1 small clove garlic, crushed
juice of 1 lemon
paprika

Pre-heat oven to 350°F.

Combine coating ingredients in a pie tin or shallow dish. Place milk in a similar dish. Dip chicken pieces in milk, then dredge in coating. Arrange in 9×13″ baking dish. Sprinkle remaining coating mixture evenly over chicken.

Mix butter, garlic, and lemon juice in a bowl and drizzle over chicken pieces. Sprinkle with paprika. Bake for 40 minutes or until tender. Especially good served with Homemade Rice-a-Roni!

Yields: 6 servings

Time to make: 1 hr

Source: Kathy Hoffman