Easy Chicken Imperial Recipes

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IMPERIAL RICE



Imperial Rice image

Put together a dinner side dish like Imperial Rice that's easy and delicious. This rice dish includes chicken, stuffed olives, garlic, tomatoes, sweet peas and a blend of cheeses. That's why we call it Imperial Rice.

Provided by My Food and Family

Categories     Home

Time 2h10m

Yield 10 servings

Number Of Ingredients 16

2 lb. boneless chicken breasts
2 Tbsp. concentrated powdered chicken bouillon or 2 chicken bouillons
1 large onion, finely chopped, divided into thirds
2 bay leaves, divided
2 whole garlic cloves
4 garlic cloves, finely chopped, divided
2 Tbsp. olive oil
4 cups long-grain white rice
1 tsp. sweet paprika, divided
1/4 cup stuffed pimento-stuffed green olives, sliced
1 can (8 oz.) tomato sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 pimento, cut into strips
1 can (8.5 oz.) sweet peas, drained
cooking spray

Steps:

  • Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic. Bring to a boil and cook over medium- low heat 40 minutes. Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice. Cool and shed chicken; set aside.
  • Start preparing the rice in a large pot. Add 1 Tbsp. of the oil and cook and stir one third of the onion and 1 chopped clove of garlic. Add the reserved 7 cups of chicken broth from cooking the chicken. Incorporate the rice, 1/2 tsp. of the paprika and season to the taste. Once it boils reduce heat to medium low. Cover and cook until the rice is completely cooked.
  • Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce. Simmer 20 minutes or until the liquid evaporates.
  • Preheat oven 350°F. You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray. Remember you are going to layer it as if it was a potato pie, lasagna or sandwich. Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
  • Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas. Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips. Sprinkle with remaining cheeses. Cover with aluminum foil.
  • Bake 15 minutes, uncover and bake until cheeses are melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CHICKEN IMPERIAL



Chicken Imperial image

I don't remember where I got this one, but it is so yummy! It's easy but elegant, perfect for company. I always substitute half and half for the heavy cream and it tastes very rich but with less calories. This is a great dish for a beginner cook to impress the in-laws with! Goes great with buttered egg noodles with some parsley sprinkled in and a nice green veggie. Enjoy!

Provided by BIG_CHIEF

Categories     Chicken Breast

Time 1h

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 11

4 large whole skinless chicken breasts, halved
1/4 cup flour
1/2 cup margarine
1 lb small fresh mushrooms, quartered
1 tablespoon onion, minced
1 cup whipping cream
1/4 cup dry sherry
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon flour
2 tablespoons water

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.

CHICKEN IMPERIAL



Chicken Imperial image

From my mother in law. This creamy chicken dish is always a hit. Can use just about any wine you have on hand. If you use a sweeter wine it will give a sweeter taste to the sauce.

Provided by ladygwyn

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 chicken breasts (cut into bite size pieces)
1/2 cup flour (for dredging)
1/2 cup butter
1 lb mushroom (sliced)
1 tablespoon onion, minced
1 cup heavy cream
1/4 cup wine (or apple juice or water)
1 1/2 teaspoons salt
1 teaspoon garlic powder (optional)
1/8 teaspoon pepper
2 tablespoons water

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.

IMPERIAL CHICKEN



Imperial Chicken image

Time 50m

Number Of Ingredients 8

1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese
1/4 teaspoon garlic powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
1 cup butter (2 sticks)
8 - 10 boneless skinless chicken breasts

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

EASY CUBAN ARROZ IMPERIAL (IMPERIAL RICE!)



Easy Cuban Arroz Imperial (Imperial Rice!) image

Cuban Arroz Imperial aka Imperial Rice. A classic Cuban comfort food dish made with layers of yellow rice, shredded chicken, mayonnaise, and melted cheese. Perfect for parties, large crowds, and any time of year!

Provided by Jamie Silva

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 21

2 tablespoons olive oil
1 small onion (chopped)
1 small green bell pepper (chopped)
2 cloves garlic (minced)
1 can sliced pimentos (4 oz, drained (plus more for garnish, optional))
1 can tomato sauce (8 oz)
2 cups uncooked Riceland Long Grain Rice (washed and drained)
3 cups water
1 chicken bouillon cube
Pinch of Bijol, annatto or turmeric powder to color the rice
1 bay leaf
3 cups cooked and shredded chicken breast ((you can use a rotisserie chicken to save time))
1 tablespoon olive oil
1/2 small onion (chopped)
1 teaspoon oregano
1 teaspoon cumin
Salt & pepper to taste
4 cloves garlic
1/2 cup chicken stock to deglaze the pan
2 cups shredded cheese (Gouda, Cheddar, any melty cheese will work!)
1/2 cup mayonnaise (plain Greek yogurt, or sour cream)

Steps:

  • In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
  • Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol and bay leaf. Bring to a boil.
  • Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork and set aside.
  • In a skillet, add olive oil, onions, oregano, cumin, salt, and pepper. Sauté onions with spices for 5 minutes at medium-high heat. Add garlic cloves and cook for 1 minute. Add chicken stock to deglaze the pan then add the shredded chicken and cook for an additional 2 minutes. Transfer chicken to a plate and set aside.
  • Preheat the oven to 350 degrees F.
  • In an 8x8 baking dish, you will begin layering your ingredients. First, start by spreading a thin layer of mayonnaise at the bottom. This will prevent the rice from sticking to the bottom of the dish.
  • Next, add a layer of rice, then a layer of shredded chicken, then a layer of shredded cheese, another layer of rice, a thicker layer of mayonnaise, a layer of shredded chicken, and top it off with a thick layer of shredded cheese.
  • Place in the oven for 20-25 minutes to melt the cheese. Garnish with sliced olives and pimentos, if desired. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 525 kcal, Carbohydrate 46 g, Protein 25 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 901 mg, Fiber 3 g, Sugar 6 g

EASY CHICKEN IMPERIAL



Easy Chicken Imperial image

This easy, delicious dish is fancy enough for company yet keeps you in the kitchen for a minimal amount of time.

Provided by Bill Wesley

Categories     Chicken

Time 1h10m

Number Of Ingredients 10

3 whole (6 half), boneless, skinless chicken breasts
2 Tbsp flour
1/4 c butter
1 10 1/2 oz can been broth or consomme
1/2 c sour cream
1 tsp salt
1/4 tsp pepper
2 Tbsp parmesan cheese
8 oz sliced mushrooms
olive oil, extra virgin

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.

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