Shelly's Recipe

BAKED IMPERIAL CHICKEN

Category: Chicken

1 cup grated parmesan cheese
2 cups fine unseasoned bread crumbs
1 tsp. Dried basil
1 tsp. Dried thyme
1 tsp. Dried rosemary
Salt to taste
1/4 cup sesame seeds
3 eggs -- lightly beaten
3 egg whites -- lightly beaten
3 lbs bone-in chicken breasts -- skin removed

Cumberland sauce
3/4 cup red currant jelly
3/4 cup defrosted frozen orange juice concentrate (undiluted)
2 tbsp lemon juice
1/4 cup dry sherry
1/4 cup water
1/2 tsp Ground ginger
1 tsp Dry mustard
1/8 tsp Cayenne

Stir cheese, bread crumbs, basil, thyme, rosemary, 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. Preheat oven to 350. Coat tops of chicken with vegetable oil spray. Bake in lower third of preheated oven for about 45 minutes. Serve with Cumberland Sauce. Makes 4 to 6 servings.

Cumberland Sauce: In small saucepan over medium heat, combine jelly, orange juice, lemon juice, sherry, water, ginger, mustard and cayenne. Cook, stirring occasionally, until smooth. Refrigerate. To serve, reheats. Makes 2 cups.