The dining car
The 1940s and 1950s
were the golden age of train travel and also the pinnacle of
railroad dining car operations. For many passengers, the ambiance of
the dining car was the reason they rode the train. The following
recipe is one from that golden age.
Chicken à la Century, served on New York Central's 20th Century
1 cup crushed seasoned bread crumbs
½ cup grated Parmesan cheese
1 whole chicken breast, skinned and boneless
2 slices boiled ham
2 slices American or Swiss cheese
½ cup melted butter or margarine
1. Combine bread crumbs and Parmesan cheese on flat dish.
2. Cut chicken breast in half. Pound flat.
3. Place one slice of ham and cheese on flattened chicken breast.
Fold chicken around the ham and cheese and secure with a toothpick.
Repeat process for second chicken breast.
4. Dredge chicken in crumb mixture and place in a baking dish.
5. Sprinkle the remaining bread crumbs over the chicken breasts and
drizzle with melted butter.
6. Bake in oven at 350 degrees for approximately one hour, or until
juice runs clear and crumb mixture is browned.