EASY CHICKEN ROMANO RECIPE
This classic chicken Romano recipe is made with Parmesan cheese instead of Romano cheese for an easy tasty any day of the week dinner.
Provided by Patti Estep
Categories Dinner Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Beat eggs in a large low dish
- Place flour in another large low dish and mix in some salt and pepper.
- In a third large low dish combine Parmesan cheese with bread crumbs.
- Dredge the chicken, starting with the flour, then moving to the eggs, and finally to the cheese and bread crumbs bowl.
- Set on a plate as you continue with the remaining chicken cutlets.
- Heat 1/4 cup of olive oil on medium heat in a large skillet.
- Working in batches fry the chicken in the skillet until golden brown on both sides. About 2 minutes on each side.
- Serve with fresh lemon wedges.
Nutrition Facts : Calories 578 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 48 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 621 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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
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.
OVEN BAKED PARMESAN-ROMANO CHICKEN
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
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).
ROMANO CHICKEN SUPREME
Plenty of Romano cheese and golden brown bread crumbs add flavor and crunch to this tender chicken and mushroom recipe from field editor Anna Minegar of Zolfo Springs, Florida.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
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°.
Nutrition Facts : Calories 274 calories, Fat 11g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 413mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
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
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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.
- In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning and 1/8 teaspoon ground black pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.
- 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.
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