In honor of Mother’s Day, today’s issue is a classic meal from my mom. My mom cooked for us every night growing up. She had a few staple dishes that we loved, including this one!

It’s called Chicken Imperial, although I have no idea why. A Google search of “Chicken Imperial” yields many different types of chicken dishes, none of which are like the one my mom made. Anyway, this recipe is very simple, delicious and easy to prepare on a weeknight!


Serves 4

Preheat the oven to 350 degrees.

Combine 1/2 cup light sour cream, 1 tbs. lemon juice, 1/4 tsp. paprika and a few dashes of Worcestershire sauce in a bowl. Dip skinless, boneless chicken breasts in the sour cream mixture and coat it well.

Take the chicken out and dip it in a bowl full of dry stuffing Press the stuffing into the chicken so it is fully coated with the stuffing. Place the chicken breasts in a baking pan lined with foil.

Bake for 25 minutes.

Serves 4

This is also one of my mom’s favorites!

Bring a pot of water to a boil. Trim and wash 1 lb. of string beans. Once the water has come to a boil, place the beans in the pot, put the top back on, and let them cook for around 4 minutes, or until desired doneness.

I usually cook them for 4 minutes even, but my boyfriend complains that they’re not cooked enough – do what you like!

Drain the beans and place the pot back on the stove. Add 1 tbs. butter. Let the butter melt and add 1/4 cup sliced almonds. Coat the almonds in the butter and add the green beans back to the pot. Add salt and pepper to taste. Coat the beans with the butter/almond mixture and serve!

Bon Appetit!

I hope you’ve enjoyed Hillman’s Helpings. Happy Mother’s Day!


Lauren Hillman
Hillman’s Helpings