Healthychickenromano Recipes

HEALTHY CHICKEN ROMANO

Healthy Chicken Romano image

This is so easy and quick! If you want to decrease your cooking time, pound the chicken breasts to make them not as thick.

Provided by MessyChef

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons fine breadcrumbs
2 tablespoons grated romano cheese or 2 tablespoons parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/8 teaspoon garlic powder
1/4 cup skim milk
4 boneless skinless chicken breasts

Steps:

Preheat oven to 425. Meanwhile, in a shallow dish combine bread crumbs, cheese, parsley, basil and garlic powder. Pour milk into another shallow dish.
Dip chicken pieces into milk, then roll them in the crumb mixture. Place coated pieces in an ungreased 13 x 9 baking dish.
Bake in the 425 oven for about 15-20 min or until poultry is tender and no longer pink. To serve, transfer to a serving platter.

Nutrition Facts : Calories 174.3, Fat 5.1, SaturatedFat 1.9, Cholesterol 83.2, Sodium 241.4, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 28.2

CHICKEN ROMANO

Chicken Romano image

Make and share this Chicken Romano recipe from Food.com.

Provided by Jens Kitchen

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons salt-free seasoned dried breadcrumbs
3 tablespoons grated pecorino romano cheese
4 thin sliced boneless chicken cutlets
1 tablespoon olive oil, divided
1 (14 1/2 ounce) can Italian-style diced tomatoes, liquid reserved
3 garlic cloves, peeled and crushed
2 tablespoons sliced pitted kalamata olives
1 teaspoon balsamic vinegar
1/8 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves

Steps:

Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in the crumb mixture to coat on both sides.
Heat 1 1/2 tsp oil in 12 inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat.
Add drained tomatoes, garlic, olives, red pepper and 1/3 cup of tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.

Nutrition Facts : Calories 65.5, Fat 4, SaturatedFat 0.6, Sodium 260.2, Carbohydrate 7.6, Fiber 1.7, Sugar 3.9, Protein 1.1

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