Recipe file: Tim's Imperial Chicken
We found Tim!
Years ago, Augustana’s Dining Services sent a letter to parents asking for their students' favorite recipes. The idea was that Dining Services would make the dishes and make Augustana even more of a “home away from home” for students.
“Tim’s parents” submitted a recipe for Imperial Chicken, according to Dan Jensen ’83, who was working in Dining Services at the time and currently is assistant manager of The Gerber Center Dining Hall.
“We got several good recipes," Jensen said, "but Tim’s was the most popular.”
It was so popular that Imperial Chicken continues to be a student favorite today! Granted, the recipe has been modified slightly to make it more healthy, but it’s definitely “Tim’s Imperial Chicken.”
Trouble was, no one could locate Tim, but when the call went out in the most recent Augustana magazine, we found Tim Fries '99 of Imperial Chicken fame! He generously shared the family recipe in an email:
Hi,
A picture of the recipe is attached!
And, knowing how eager folks might be to make it for themselves (and concerned they’d be unable to read the photo), my mom kindly provides the transcribed recipe.
Also, as the recipe cards reveal, “Tim’s” Imperial Chicken is (and always was) my mom's (“Carolyn’s”).
Thanks, Tim
Imperial Chicken
4 servings
2 chicken breasts (boned and cut in half)
1 teaspoon salt
One-half cup fine dry bread crumbs
One-eighth teaspoon pepper
One-third cup grated Parmesan cheese
One-half cup butter (melted)
2 tablespoons minced parsley
Half clove garlic (crushed)
Juice of one lemon
Paprika
Blend bread crumbs, cheese, parsley, salt and pepper.
Combine melted butter and garlic.
Dip chicken into butter, then into crumb mixture, coating thoroughly.
Roll each piece into firm roll, skewer with toothpick and arrange in baking pan.
Squeeze lemon juice over chicken and drizzle with remaining butter. Sprinkle with paprika.
Place in 350 preheated oven. Bake 1 hour.