Romano Crusted Chicken Breasts 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).

EASY CHICKEN ROMANO RECIPE



Easy Chicken Romano Recipe image

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

1 pound thin chicken breast cutlets
1 cup of flour
salt and black pepper
2 eggs
1/2 cup grated Parmesan cheese
1/2 cup Italian bread crumbs
1/4 cup olive oil
2 lemons

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



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

ROMANO-CRUSTED CHICKEN BREASTS



Romano-Crusted Chicken Breasts image

Chicken breasts don't get juicier or more flavorful than this-or easier to make! Just coat 'em in SHAKE 'N BAKE Chicken Coating Mix and grated Romano.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 3

6 boneless skinless chicken breasts (about 2 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1/2 cup KRAFT 100% Grated Romano Cheese

Steps:

  • Preheat oven to 400°F. Moisten chicken with water. Shake off excess.
  • Empty coating mix into shaker bag. Add Romano cheese; shake gently to mix. Add chicken, 1 or 2 pieces at a time; close bag and shake gently until evenly coated. Place in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture in shaker bag.
  • Bake 20 minutes or until chicken is cooked through.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 310 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 35 g

ROMANO CHICKEN-CHEESECAKE FACTORY RECIPE - (3.8/5)



Romano Chicken-Cheesecake Factory Recipe - (3.8/5) image

Provided by Golfwidow7

Number Of Ingredients 11

3 boneless skinless chicken breasts
1/2 stick of butter
1 cup of Romano Cheese
4 tablespoons of heavy cream
Cooked spaghetti noodles
1 lemon
1 cup of bread crumbs (homemade in a food processor or store bought)
2 eggs
Flour
Salt and Pepper
1 16 oz can of tomato sauce

Steps:

  • Set up 2 shallow dishes with the following in each: Scrabled eggs for dip, bread crumbs and Romano cheese mixed Slice the chicken breasts half wise to make it into two thin pieces. Use a meat pounder (flat side) to flatten chicken to about 1/4 inch. Season chicken on both sides with salt and pepper Coat the chicken with flour. (I usually just put the flour in a large ziplock bag and give it a good shake to coat all chicken). Coat each chicken piece with egg, then cover with the bread crumb mixture Heat a large skillet over medium high heat and add about 1 tablespoon of butter to coat skillet. Add chicken pieces to skillet and cook about 5 min on each side or until it is lightly golden brown. Juice a bit of lemon on each side of the chicken. Heat up tomato sauce in a small saucepan. Add in cream until it reaches an orange color. Serve chicken with a side of spaghetti with sauce and sprinkle Parmesan cheese over the pasta.

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.

PECORINO-CRUSTED CHICKEN



Pecorino-Crusted Chicken image

Pecorino cheese lends an intense peppery flavor with a kick to the breading on the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 4

2 slices white sandwich bread
3/4 cup finely shredded Pecorino Romano cheese (2 ounces)
4 bone-in, skin-on chicken breast halves
Coarse salt and ground pepper

Steps:

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil. In a food processor, pulse bread and Pecorino until coarse crumbs form.
  • Season chicken with salt and pepper. Press crumb mixture onto skin side of chicken; transfer to prepared sheet. Bake until crust is golden and chicken is cooked through, 35 to 40 minutes.

Nutrition Facts : Calories 478 g, Fat 20 g, Protein 65 g

CHEESECAKE FACTORY ROMANO CHICKEN



Cheesecake Factory Romano Chicken image

Megan K. Devolve created this recipe, she suggests you serve this with spaghetti sauce, but she states they are sinful with Alfredo Sauce. From Copykat.com (http://www.copykat.com)

Provided by JustaQT

Categories     Chicken

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

2 chicken breasts
1/2 cup flour
2 tablespoons romano cheese, you can use kraft in a jar
salt and pepper
1 egg, beaten
2 teaspoons water

Steps:

  • Whisk together the egg, and the water.
  • Pound out chicken breasts to, at most, 1/2 inch thick.
  • Season the flour with salt and pepper, and coat the chicken lightly.
  • Then dip in egg, and cover with shredded Romano.
  • Place in frying pan on medium high, with a little bit of oil.
  • Cook until golden brown.

Nutrition Facts : Calories 419.5, Fat 17.5, SaturatedFat 5.6, Cholesterol 191.3, Sodium 191.5, Carbohydrate 24.2, Fiber 0.8, Sugar 0.2, Protein 38.3

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Top Asked Questions

How to make crusted chicken Romano from scratch?
With our Secret Restaurant Recipe your Crusted Chicken Romano will taste just like Cheesecake Factory’s. Whisk together egg and water. Pound out chicken breasts to, at most, 1/2-inch thick. Season flour with salt and pepper. Coat chicken lightly with seasoned flour. Dip floured chicken in egg mixture. Cover with shredded Romano.
How do you make cheesecake factory Romano chicken?
Keyword: Cheesecake Factory Romano Chicken, Chicken Breast, Chicken Romano, Crusted Chicken Romano Whisk together the egg and water to make an egg wash. Pound out chicken breasts to, at most, ½-inch thick. Season the flour with salt and pepper. Lightly coat the chicken with the seasoned flour.
How to cook chicken parmesan with Romano cheese?
Dip the chicken in the egg wash. Dredge the chicken in Romano to coat it with the cheese. Cook the chicken in a skillet with some oil until it is golden brown and done. For a gluten-free dish, substitute almond flour for all-purpose flour. Add some prosciutto slices and/or some mushrooms.
What temperature do you cook Romano chicken breasts?
The chicken breasts should be an internal temperature of 165 degrees. Once the breasts are cooked through, remove the Romano chicken from the skillet and place on a cooling rack that is set over paper towels. Allow to cool for 5 minutes before serving.

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