ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
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
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
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
CHICKEN ROMANO
This chicken is super easy, and can easily be cut down to 1 or 2 servings. It's great for a last minute "what should I make for dinner" night.
Provided by karen
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 255.9, Fat 12.3, SaturatedFat 6.3, Cholesterol 99.7, Sodium 425.3, Carbohydrate 7.2, Fiber 0.6, Sugar 0.6, Protein 27.8
OVEN BAKED PARMESAN-ROMANO CHICKEN
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
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 ALLA ROMANA
This is a tasty, easy chicken main dish that you can improvise with in lots of directions. Chicken thighs have more deep chicken flavor, so I used them, but breasts would work. Bone in or out works. Onions or no onions (my preference) works. Whatever color peppers you'd like to use works. Have fun!
Provided by Tomaso Basso
Categories Meat
Time 45m
Yield 1 piece, 6 serving(s)
Number Of Ingredients 16
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.
LEMON CHICKEN ROMANO
I found this recipe on the food blog, Cooking Classy. It was sort of a pain drenching the chicken in the egg mix and then in the panko mix, but fortunately I had people helping me! Delicious, and worth the work! It is helpful to freeze chicken breasts for 15 minutes so they slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.
Provided by elisechristiane
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CHICKEN ROMANA
"A Taste of Italy" that I can't wait to try! I found it in the April 2005 issue of Midwest Living.
Provided by BeccaB3c
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 375.4, Fat 19.7, SaturatedFat 7.4, Cholesterol 102, Sodium 763.4, Carbohydrate 14.1, Fiber 0.9, Sugar 1.2, Protein 31.4
More about "chicken romana food"
CHICKEN ALLA ROMANA - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
Ratings 1Category Main DishCuisine ItalianTotal Time 1 hr 35 mins
- Boil the tomatoes for 2 minutes. Leave them cool a bit then peel them, cut them in halves and discard the seeds. Chop them finely and place it in a bowl with all juices they released in the chopping board.
- Cut the top and bottom of the bell peppers. Remove the core, then cut into 4cm (1,5″) cubes. Set aside.
LEMON CHICKEN ROMANO - ALLRECIPES
From allrecipes.com
5/5 (21)Total Time 27 minsServings 4Calories 541 per serving
ROMAN-STYLE CHICKEN (POLLO ALLA ROMANA) - FOOD AND …
From foodandjourneys.net
CHICKEN ROMANO - EATINGWELL
From eatingwell.com
BEST ROMAN-STYLE CHICKEN RECIPES | FOOD NETWORK …
From foodnetwork.ca
WHAT IS CHICKEN ROMANO? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
ROMAN STYLE CHICKEN RECIPE | POLLO ALLA ROMANA CON PEPERONI
From nonnabox.com
STEVE’S CHICKEN PARM RECIPE ON FOOD52
From food52.com
ROMAN CHICKEN RECIPE (POLLO ALLA ROMANA) - CHISEL & FORK
From chiselandfork.com
CHICKEN ROMANA | MIDWEST LIVING
From midwestliving.com
CHICKEN ROMANO WITH FETTUCCINE - HEALTHYISH FOODS
From healthyishfoods.com
ROMANO CHICKEN WITH LEMON GARLIC PASTA | KITCHEN NOSTALGIA
From kitchennostalgia.com
HOW TO MAKE CHICKEN ROMANO - YOUTUBE
From youtube.com
EASY CHICKEN ROMANO RECIPE WITH PARMESAN CHEESE - HEARTH AND …
From hearthandvine.com
EASY LEMON CHICKEN ROMANO RECIPE - RECIPES OF HOLLY
From recipesofholly.com
LEMON CHICKEN ROMANO - COOKING CLASSY
From cookingclassy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love