Chicken Romana Recipes
CHICKEN ROMANO
This chicken is super easy, and can easily be cut down to 1 or 2 servings. It's great for a last minute "what should I make for dinner" night.
Provided by karen
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Combine bread crumbs, parsley and cheese.
- Brush chicken with butter, then roll in crumb mixture.
- Place meaty side up in ungreased, shallow baking pan.
- Sprinkle remaining crumb mixture on top.
- Bake, uncovered, for 40 minutes or until chicken is no longer pink.
- Cover the chicken with foil if the crumbs begin to get too brown.
Nutrition Facts : Calories 255.9, Fat 12.3, SaturatedFat 6.3, Cholesterol 99.7, Sodium 425.3, Carbohydrate 7.2, Fiber 0.6, Sugar 0.6, Protein 27.8
CHICKEN ROMANO
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
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
CHICKEN IN ROMANESCO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
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.
ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
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 ROMANA
"A Taste of Italy" that I can't wait to try! I found it in the April 2005 issue of Midwest Living.
Provided by BeccaB3c
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place a chicken breast half between 2 pieces of plastic wrap.
- Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap.
- Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap.
- Lightly pound prosciutto into chicken, then remove plastic wrap.
- Repeat with remaining chicken, sage leaves and prosciutto.
- Place bread crumbs and 1/2 teaspoon pepper in a shallow dish.
- Brush chicken with oil.
- Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up.
- Bake chicken in a 375 degree oven 10 minutes.
- Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts.
- For sauce: In a small saucepan, melt butter; stir in flour.
- Add the broth, the wine or lemon juice, and the sage.
- Cook and stir until bubbly, then cook and stir 1 minute more.
- Season with salt and black pepper, if you like.
- Serve sauce over chicken.
Nutrition Facts : Calories 375.4, Fat 19.7, SaturatedFat 7.4, Cholesterol 102, Sodium 763.4, Carbohydrate 14.1, Fiber 0.9, Sugar 1.2, Protein 31.4
CHICKEN ROMANA
very nice pasta dish with a glass of wine.
Provided by cooking_freak
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- first of all you need to cook thebacon and the chicken until the chicken is golden brown and the bacon is cooked. you also need to cook the pasta
- once you have cooked the chicken then you need to get a big pan and put in the sweetcorn or peas, the bacon, chicken,pasta. after it has been on a low heat for 5 minutes then you can add the cream of condensed mushroom soup and leave it for a futher five minutes.
- now you can enjoy your dinner with the chicken romana and garlic bread
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CHICKEN ROMANO RECIPE | EATINGWELL
2018-06-23 Directions. Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with …
From eatingwell.com
Category Healthy Chicken Pasta RecipesCalories 362 per servingTotal Time 40 mins
From eatingwell.com
Category Healthy Chicken Pasta RecipesCalories 362 per servingTotal Time 40 mins
- Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; set aside. Place each piece of chicken between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
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- Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
- To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.
CHICKEN ROMANA RECIPE | CDKITCHEN.COM
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Place bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Brush chicken generously with oil. Dip chicken in crumb mixture to coat. Place in a greased 15x10x1-inch baking pan, prosciutto side up. Step 3. Bake in a 375 degree F oven for 10 minutes. Sprinkle with mozzarella cheese and Parmesan cheese.
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