Best Imperial Chicken Recipes

ARROZ IMPERIAL CON POLLO - IMPERIAL RICE WITH CHICKEN

Steps:

• Wash chicken and place in a stock pot.
• Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
• Bring to a boil and simmer with 1 onion, 2 garlic cloves, 2 sticks celery, 2 carrots, all chopped into large chunks, and salt & pepper to taste.
• Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
• Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
• Skim excess fat, if any, from the top and strain the broth.
• When cool enough, shred chicken into small pieces by hand.
• In a large frying pan, saute the bacon briefly.
• Drain most, but not all of the excess fat.
• Add a tiny bit of olive oil and heat.
• Add onion, green pepper, green onions, oregano, and bay leaf.
• Saute onions until translucent.
• Add the garlic and saute for one additional minute, stirring occasionally.
• Add tomato sauce, chicken and sherry.
• Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce.
• Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking.
• Salt and pepper to taste. Set aside.
• In a large covered pan, mix the rice with the chicken broth and/or paprika.
• Bring to a boil, cover and cook over low heat until the rice is thoroughly cooked and most of the broth absorbed, about 20 minutes.
• Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly.
• Preheat oven to 325°F.
• Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up).
• Layer chicken mixture on top of the rice.
• Then add another layer of rice mixture.
• Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer.
• Add the remaining rice.
• Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top.
• Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.
• Enjoy, you've earned it!

CHICKEN IMPERIAL

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.

BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE

Steps:

• Dip chicken in melted butter.
• Mix next 3 ingredients together.
• Roll chicken in mixture and place in shallow baking dish and refrigerate.
• When ready to cook, bring to room temperature and dot with butter.
• Bake at 350 degrees for 1 hour or less.
• For cumberland sauce: Combine ingredients and simmer until smooth.
• Serve over chicken and rice.

IMPERIAL CHICKEN

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

CHICKEN IMPERIAL

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.

IMPERIAL CHICKEN BAKE

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.

BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE

Steps:

• see above

CHINESE IMPERIAL PALACE GENERAL TSO'S CHICKEN

Steps:

• Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
• Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
• Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried.
• Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees.
• Add onions, peppers, and stir fry about 30 seconds.
• Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached.
• Add chicken to sauce in wok, and cook until hot and bubbly.
• Serve with fried or steamed rice. Enjoy!

IMPERIAL CHINESE RESTAURANT SESAME CHICKEN

Steps:

• *To roast sesame seeds.
• Put in a pan on medium heat and brown lightly, stirring constantly.
• In a small bowl, mix all sauce ingredients until well combined.
• Cut chicken in 1/2 inch strips.
• Place in a bowl with water and salt and let soak for about 15 minutes.
• Do not drain.
• Add cornstarch and mix well, coating chicken.
• Add 1 tbsp. vegetable oil to chicken and mix until smooth.
• Separate chicken pieces.
• Heat oil in wok on medium heat.
• Fry chicken until crisp and cooked.
• Remove from wok and drain oil.
• Heat wok up again with 1 teaspoon of oil.
• Add ginger, garlic, and chili oil, stir fry until fragrant.
• Add sauce mix, stir until thickened.
• Add chicken and mix well.
• Sprinkle on sesame seeds, before serving.
• Serve on a bed of lettuce or rice.

BAKED IMPERIAL CHICKEN & CUMBERLAND SAUCE

Steps:

• Mix cheese and breadcrumbs. Dip chicken into butter then in crumb mixture. Refrigerate over night. Bring to room temperature and place into shallow pan. Dot with margarine. Bake 1 hour at 350 degrees. Combine sauce ingredients and simmer until smooth. Serve with chicken.

CHINESE IMPERIAL PALACE'S GENERAL TSO'S CHICKEN

Steps:

• 1. Sauce: Put everytihng into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it. Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awfull at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1 tablespoon) in wok, and heat to 400 degrees. Add onions, peppers, and stir-fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice. This does not reheat well, so eat in one sitting.

CHICKEN IMPERIAL A' LA LAURA

Steps:

• Salt and pepper chicken breasts.
• Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish.
• Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
• Serve over rice with pan juices.

CHICKEN IMPERIAL

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.

IMPERIAL CHICKEN LO MEIN RECIPE - (4/5)

Steps:

• Combine all sauce ingredients, set aside. Put 1 tbls oil in wok. Stir fry chicken strips and onions until almost done. Add remaining oil with remaing ingredients and stir fry until hot. Add 1/2 the sauce, mix well with the vegetables. Transfer to dish, cover to keep warm. Add remaining sauce mixture to wok, add cooked noodles, stir fry until coated and hot. Boil noodles until tender, 3-4 mins ( do not overcook) rinse and drain well. Place noodles on plate, put chicken and egetable mixture on top. Garnish with cashews.

IMPERIAL CHICKEN BAKE

Steps:

• Combine first five ingredients. Dip each breast in milk and dredge in bread crumb mixture. Arrange in a lightly greased baking dish. Combine butter, garlic, and lemon juice. Drizzle over chicken. Sprinkle with paprika. Bake @ 350 for 40 minutes or until tender. Pieces can be turned once.

IMPERIAL CHICKEN (SALLYE)

Steps:

• 1. Mix bread crumbs, cheese, parsley, sesame seeds, garlic powder, salt and pepper together in a mixing bowl and set aside. Line cookie sheet with parchment paper and set aside.
• 2. Melt butter in microwave in a large shallow bowl Dip chicken pieces in melted butter and then in crumb mixture
• 3. Place chicken on parchment paper on cookie sheet with pieces NOT touching. Bake at 350 degrees for 1 to 1-1/4 hours until chicken is done. Chicken is done when juices run clear when pierced with a fork. (Remember, dark meat takes longer to cook than white meat)

CHICKEN IMPERIAL (JOYCE)

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.

EASY CHICKEN IMPERIAL

Steps:

• 1. Rinse chicken, pat dry and sprinkle both sides with the flour. Saute' chicken in hot butter in a large skillet until golden on each side (about 15 minutes). Add consumme and simmer (covered) approximately 35 minutes.
• 2. Saute the mushrooms in olive oil in a seperate pan for 20 minutes or until tender. Reserve mushrooms.
• 3. Remove the chicken breasts to a heatproof serving dish and add the sauteed mushrooms. Stir in sour cream, salt and pepper to the consomme sauce and strain the sauce over the chicken.
• 4. Sprinkle the parmesan cheese over the top of the chicken. Place under the broiler for about 3 minutes or until golden brown.

CHICKEN IMPERIAL

Steps:

• Sprinkle sale on both sides of chicken. In large shallow baking pan place chicken, skin side down. In sauce pan place margarine, wine, curry, oregano, mustard, garlicpowder, paprika, Worchestershire sauce and Tobasco. Heat over mediium heat, stirring about 10 minutes or until heated through and blended. Brush mixture on chicken. Bake in 350oF oven, basting and turning every 10 minutes, about 1 hour.

IMPERIAL CHICKEN

Steps:

• 1. Mix all first 6 ingredients together in a air tight jar and shake well. Then take two paper plates and a shallow baking pan, spray cooking oil in the pan. In one paper plate pour the virgin olive oil, or the melted butter which one you choose to use. In the other paper plate pour out some of the crumb mixture, not all of it, only what you think you will use. NEVER POUR USED CRUMBS BACK IN THE JAR!
• 2. Dip chicken pieces in the virgin olive oil or melted butter then into the crumb mixture. Be sure each piece is coated. Arrange the chicken in the shallow baking pan. Cover the pan with foil and bake at 350 degrees for 30 minutes, remove the foil and bake for 30 more minutes, or until tender.
• 3. You can cook pork chops the same as above. For fish it is the same as above but bake for 20 minutes uncovered.