Romano Chicken Recipes

EASY CHICKEN ROMANO RECIPE

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.

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 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.

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).

CHEESECAKE FACTORY ROMANO CHICKEN

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.

ROMANO CHICKEN

Steps:

• In a saute pan, heat oil and place garlic, chicken, and mushrooms and cook till chicken is seared.
• Add all remaining ingredients except basil and cook till sauce is reduced almost to point of being thickened.
• Toss pasta into sauce, then add basil, toss.
• Remove to a serving dish and sprinkle with romano.
• Time does not include cooking time for pasta.