Baked Crisp Parmesan Romano Chicken Recipes

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OVEN BAKED PARMESAN-ROMANO CHICKEN



Oven Baked Parmesan-Romano Chicken image

Parmesan and Romano cheeses combined with Italian-seasoned breadcrumbs create a golden brown crispy coating for this chicken. I have also used Asiago cheese in place of the Parmesan.

Provided by CookingONTheSide

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dried Italian breadcrumbs
1/8 cup parmesan cheese, grated
1/8 cup romano cheese, grated
1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon paprika
1/2 cup butter, melted
3 teaspoons fresh garlic, minced
6 (4 ounce) boneless skinless chicken breasts

Steps:

  • Heat oven to 375 degrees F.
  • Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
  • Combine butter and garlic in a 9-inch pie pan.
  • Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
  • Place chicken breasts into ungreased 13x9-inch glass baking dish.
  • Drizzle with any remaining butter mixture.
  • Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).

BAKED CRISP PARMESAN ROMANO CHICKEN



Baked Crisp Parmesan Romano Chicken image

Our Italian-style baked chicken parmesan, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar, and breadcrumbs made from cubes of crusty white bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for baking sheet
1/4 cup plus 1 tablespoon red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon dried oregano
3 garlic cloves, minced and divided
1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
1 cup fresh breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino-Romano cheese
2 tablespoons flat-leaf parsley, fresh, finely chopped
1/4 teaspoon freshly ground pepper

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.

EASY CRISPY BAKED CHICKEN



Easy Crispy Baked Chicken image

This is an easy way to have the fried chicken texture, but baked.

Provided by Gail

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 5

2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
½ cup margarine, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
  • Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g

CHICKEN ROMANO



Chicken Romano image

I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!

Provided by rebeccalovestocook

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 3

Number Of Ingredients 14

¾ cup grated Romano cheese
¼ cup bread crumbs
1 tablespoon granulated garlic
2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon salt
6 thin chicken cutlets
1 tablespoon olive oil
1 green bell pepper, diced
6 sun-dried tomatoes
2 cloves garlic, minced
salt and ground black pepper to taste
3 ounces shaved Romano cheese

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.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES



Baked Chicken With Crispy Parmesan and Tomatoes image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED CRISP PARMESAN ROMANO CHICKEN



Baked Crisp Parmesan Romano Chicken image

Make and share this Baked Crisp Parmesan Romano Chicken recipe from Food.com.

Provided by E.A.4957

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar, plus
1 tablespoon red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 clove garlic, minced
1 (3 1/2 lb) whole chickens, rinsed well,patted dry,and cut into 8 pieces
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup grated pecorino romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 400 degrees.
  • Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and garlic 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 and pepper in a medium bowl.
  • Line a rimmed baking sheet with parchment paper or foil.
  • 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 and serve.

Nutrition Facts : Calories 809.5, Fat 57.4, SaturatedFat 14.9, Cholesterol 192.7, Sodium 759.8, Carbohydrate 20.3, Fiber 1.4, Sugar 1.8, Protein 50.1

ROMANO CHEESE CRISPS



Romano Cheese Crisps image

Let these bake while you are making the rest of dinner. They're a fun way to dress up a bagged salad or canned soup.

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 8 servings.

Number Of Ingredients 1

1 cup shredded Romano cheese

Steps:

  • On baking sheets, sprinkle 1 tablespoon Romano cheese into a 3-in. circle; repeat 15 times to make 16 crisps. Bake at 300° for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 20 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BAKED CRISP PARMESAN-ROMANO CHICKEN



Baked Crisp Parmesan-Romano Chicken image

Categories     Bread     Chicken     Bake     Parmesan

Yield serves 4

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for the baking sheet
1/4 cup plus 1 tablespoon red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 garlic clove, minced
1 whole chicken (3 1/2 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
1 cup fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground pepper

Steps:

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

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