This Chicken Imperial is amazing! So simple to make and the perfect dish to serve any night of the week. It will become a favorite!
My house is going to be so quiet today. All my boys are back in school and I’m back to having the house to myself all day. I really will miss my boys, but I’m sure I’ll find something to keep me busy. I think a batch of chocolate chip cookies will be on the agenda today (oh wait, they’re on my agenda pretty much every day 😂).
It’s juicy, tender and so flavorful. I served it with some delicious rosemary butter potatoes (recipe coming soon) and it was seriously the most fabulous meal.
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- 2 cups Panko bread crumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 1/2 (3/4 cup) sticks (butter)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 6 boneless skinless chicken breasts
- Preheat oven to 325 degrees. Line a 9×13 glass baking dish with foil and set aside.
- In a pie plate or shallow dish, mix together bread crumbs, parsley, salt, pepper and garlic powder. Set aside.
- In another pie plate or shallow dish, whisk together melted butter, mustard and Worcestershire sauce.
- Dip each chicken piece first into the butter mixture, making sure it’s well covered, then dip into the bread crumb mixture, completely covering each piece with the bread crumbs. Place each piece of chicken into the prepared pan. Drizzle chicken pieces with the remaining butter mixture.
- Bake uncovered for 1 hour. Serve immediately.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!
Recipe Source: Adapted slightly from The California Heritage Cookbook