Chicken Roma Food

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.

ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA)

Steps:

• Preheat oven to 225°C (435°F).
• Place the bell peppers on an ovenproof tray and rub them with 1/2 tablespoon of olive oil.
• Place the tray in the oven for 20 to 25 minutes or until the skin starts turning dark.
• Once the peppers are cool enough to handle, remove the skin, membrane and seeds and cut them lengthwise, 1/2 inch wide. Set aside.
• While the peppers are in the oven though, you can proceed with the rest of the steps.
• Season the chopped chicken with salt and pepper --- generously.
• Heat remaining olive oil in a large skillet or pan over medium-high heat.
• Once the oil is ready, start browning the chicken. Do this in batches to leave enough space between the pieces of chicken.
• Take the browned chicken out of the pan and set them aside.
• Once you have finished with the chicken, adjust heat to medium. Add garlic and onion.
• Cook until the onion has softened a bit, then add prosciutto and mix.
• Add the chicken back into the pan.
• Add salt, pepper, peperoncino, tomato paste, and tomatoes. Mix to combine.
• Add torn basil leaves and mix.
• Adjust the heat back into medium-high and cover the pan with a lid.
• Bring to a boil. Adjust the heat to medium-low and simmer for about 25 minutes, or until the chicken is cooked.
• Take the pan out of the heat and add the chopped, roasted peppers.
• Drizzle with the balsamic vinegar and mix to combine.
• Serve your roman chicken, and add more fresh basil, if preferred.

CHICKEN ROMA

Steps:

• In 12" skillet, heat oil over medium-high heat and brown chicken.
• Drain.
• Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
• Bring to a boil over high heat.
• Reduce heat to low and simmer covered 30 minutes or until chicken is done.
• Skim fat if necessary.
• Serve over hot noodles.

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 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.

CHICKEN ALLA ROMANA

Steps:

• Season the chicken with the salt and pepper.
• In a heavy large skillet, heat the olive oil over medium heat.
• When the skillet is hot, brown the chicken on both sides.
• When done, remove chicken and set aside.
• In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
• Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
• Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
• If serving immediately, add the capers and stir to combine.
• If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers 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.