Alotizzip Chicken Romano Recipes

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

CHICKEN ROMANO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
• Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
• Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

CHICKEN IN ROMANESCO SAUCE

Steps:

• Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
• Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
• Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.

ROMANO CHICKEN SUPREME

Steps:

• In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt., In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese. , Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

BAKED CRISP PARMESAN ROMANO CHICKEN

Steps:

• Preheat oven to 400 degrees. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
• Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.
• Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
• Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.

ALOTIZZIP CHICKEN ROMANO

Steps:

• Stir together breadcrumbs and Romano cheese.
• Pound chicken breasts to 1/4" or so.
• Using large, deep-sided frying pan, heat olive oil. Don't allow to smoke as you'll need it for moisture in the sauce.
• Add thinly sliced garlic and begin to soften and flavor the oil.
• Rinse chicken with tap water, then dredge through breadcrumb/cheese mixture. Use fingers to mash mixture onto chicken so that every surface is breaded and all of mixture is used.
• Fry breasts 'til lightly browned (no more pink juices) and remove to a plate. Keep warm. Add additional oil as needed- it's good for you!
• To garlicky pan, add tomatoes- with juice- vinegar, olives, basil, and pepper flakes. Scrape free any bits from bottom of pan and bring to low simmer.
• Plate each chicken breast, scoop a mound of noodles onto the side and smother with some sauce.
• Sprinkle with more Romano cheese and serve immediately.
• Serve immediately.