Chicken Romano Food

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CHICKEN ROMANO



Chicken Romano image

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

¾ cup grated Romano cheese
¼ cup bread crumbs
1 tablespoon granulated garlic
2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon salt
6 thin chicken cutlets
1 tablespoon olive oil
1 green bell pepper, diced
6 sun-dried tomatoes
2 cloves garlic, minced
salt and ground black pepper to taste
3 ounces shaved Romano cheese

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



Chicken Romano image

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

6 boneless skinless chicken breasts
1/2 cup seasoned bread crumbs
2 tablespoons dried parsley (or oregano or your favorite dried spice)
1/4 cup fresh romano cheese or 1/4 cup parmesan cheese, shredded
1/4 cup butter, melted

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

ROMAN-STYLE CHICKEN



Roman-Style Chicken image

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

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

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.

OVEN BAKED PARMESAN-ROMANO CHICKEN



Oven Baked Parmesan-Romano Chicken image

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

1/2 cup dried Italian breadcrumbs
1/8 cup parmesan cheese, grated
1/8 cup romano cheese, grated
1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon paprika
1/2 cup butter, melted
3 teaspoons fresh garlic, minced
6 (4 ounce) boneless skinless chicken breasts

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).

ROMANO CHICKEN



Romano Chicken image

Make and share this Romano Chicken recipe from Food.com.

Provided by startnover

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

20 ounces diced chicken (thigh or breast)
1 tablespoon minced garlic
1 ounce olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
10 mushrooms, quartered
2 cups heavy cream
1/2 cup roasted red pepper (pureed)
6 basil leaves, julienned
20 ounces cooked cavatappi pasta
1/2 cup fresh grated romano cheese (or more)

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.

CHICKEN ROMANO



Chicken Romano image

Make and share this Chicken Romano recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons salt-free seasoned dried breadcrumbs
3 tablespoons grated pecorino romano cheese
4 thin sliced boneless chicken cutlets
1 tablespoon olive oil, divided
1 (14 1/2 ounce) can Italian-style diced tomatoes, liquid reserved
3 garlic cloves, peeled and crushed
2 tablespoons sliced pitted kalamata olives
1 teaspoon balsamic vinegar
1/8 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves

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.

Nutrition Facts : Calories 65.5, Fat 4, SaturatedFat 0.6, Sodium 260.2, Carbohydrate 7.6, Fiber 1.7, Sugar 3.9, Protein 1.1

HEALTHY CHICKEN ROMANO



Healthy Chicken Romano image

This is so easy and quick! If you want to decrease your cooking time, pound the chicken breasts to make them not as thick.

Provided by MessyChef

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons fine breadcrumbs
2 tablespoons grated romano cheese or 2 tablespoons parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/8 teaspoon garlic powder
1/4 cup skim milk
4 boneless skinless chicken breasts

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.

Nutrition Facts : Calories 174.3, Fat 5.1, SaturatedFat 1.9, Cholesterol 83.2, Sodium 241.4, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 28.2

LEMON CHICKEN ROMANO



Lemon Chicken Romano image

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

2 boneless skinless chicken breasts, trimmed, halved horizontally, and pounded to 1/2-inch thick
2 ounces shredded whole milk mozzarella cheese (1/2 cup)
2 ounces shredded provolone cheese (1/2 cup)
1 large egg
1 tablespoon all-purpose flour
1/2 cup panko breadcrumbs
1 1/2 ounces finely shredded romano cheese (1/2 cup)
1 tablespoon chopped fresh oregano
1 lemon, zest of
1/2 teaspoon garlic powder
salt & freshly ground black pepper
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons extra virgin olive oil
lemon slice, for serving (you can just use the one that was zested)

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 ROMANO MEATLOAF



Chicken Romano Meatloaf image

Make and share this Chicken Romano Meatloaf recipe from Food.com.

Provided by MsSally

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup romano cheese (freshly grated)
1/2 cup plain dried breadcrumbs
1 large egg
1 cup marinara sauce
2 lbs ground chicken

Steps:

  • Preheat oven to 400°F.
  • Line 13x9-inch metal baking pan with foil. Spray foil with nonstick cooking spray.
  • In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
  • Spoon chicken mixture into center of prepared pan; shape into 9x5-inch loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.
  • Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meatloaf reaches 165° F (temperature will rise to 170°F upon standing). Let meatloaf stand 10 minutes for easier slicing.

Nutrition Facts : Calories 246.3, Fat 12.4, SaturatedFat 4, Cholesterol 127, Sodium 321.9, Carbohydrate 9.6, Fiber 1.1, Sugar 3.3, Protein 23.7

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  • Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
  • To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.


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