Alotizzip Chicken Romano Recipes

CHICKEN ROMANO

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.

HEALTHY CHICKEN ROMANO

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.

CHICKEN ROMANO

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.

LEMON CHICKEN ROMANO

Steps:

• Preheat oven to 350 degrees.
• Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes.
• Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth.
• In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.
• Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
• Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
• Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 12 minutes (you can broil during the last 1 - 2 minutes if desired).
• Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

OVEN BAKED PARMESAN-ROMANO CHICKEN

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).

CHICKEN ROMANO

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.