Chicken Imperial and Rice Pilaf

My sister shared this recipe with me years ago and it’s been a family favorite ever since. This is a wonderful, make-ahead main course that makes the house smell so good while baking in the oven. I always serve it with Rice Pilaf, recipe below.

Chicken Imperial

1/2 cup plain bread crumbs or Panko
1/3 cup freshly grated Parmesan cheese
1/8 tsp. pepper
1/2 tsp. salt
1/3 cup chopped fresh parsley
Mix together in shallow bowl and set aside.

12 T. melted butter (1 1/2 sticks)
3 cloves minced garlic
Mix together in shallow bowl and set aside.

6 boneless, skinless chicken breasts, flattened
16 oz. fresh spinach, steamed and drained well

Dip each flattened chicken breast in the butter/garlic mixture, then in the breadcrumb mixture. Tuck a small amount of spinach under chicken breast before putting in un-greased baking dish. Pour any remaining butter over all the chicken in the baking dish. Squeeze juice of one lemon over the chicken and sprinkle with Paprika. Cover with foil and bake in a 350 degree oven for 45 minutes. Remove foil and bake an additional 15 minutes.

Note: I have made this recipe using seasoned breadcrumbs, but prefer the taste of the plain breadcrumbs. Also if your family doesn't like spinach you may omit it.

Rice Pilaf

This recipe was a staple in the Armenian home where I grew up. We never had chicken without having Rice Pilaf. This side dish always brings back fond memories for me - it’s one of my “comfort foods”.

1 cup long-grain rice (my favorite is Uncle Ben’s)
1 14 1/2 oz. can chicken broth
1/2 cup thin egg noodles
3 T. butter
1/2 tsp. salt

In a medium saucepan, melt butter and add egg noodles. Brown noodles over a low heat – watch that they don’t burn. Add rice and salt. Add enough water to the chicken broth to make two cups. Add to the rice and noodles and stir until well incorporated. Cook until broth comes to a low boil, cover saucepan and lower heat to simmer. Cook for about 15-20 minutes, turning off the heat before all the broth is absorbed. The rice will continue to cook and absorb the remaining broth. Makes about four servings.