Chicken Romana Recipes

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.

ROMAN-STYLE CHICKEN

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

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.

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.

CHICKEN ROMANO

Steps:

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