Chicken Romano With Lacinato Kale And Romanesco Food

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 AND CHORIZO ROMESCO WITH SPANISH POTATOES AND KALE

Steps:

• Heat about 1/4 to 1/3 cup olive oil in a medium skillet over medium-low heat. Add the garlic and slowly cook until crisp and golden brown.
• Place potatoes in a pot and cover with water, bring to a boil, season with salt and cook 15 minutes or until tender, drain and return to hot pot. While the potatoes cook, simmer kale in salted water 10 minutes then drain. When you are ready to serve, mash potatoes with stock and cheese, fold in kale, adjust salt and pepper.
• While potatoes come to a boil, move forward with the meal. Add to a food processor: toasted garlic (reserve the oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry vinegar, almonds, and salt and pepper. Turn processor on and stream in reserved "garlic-oil" and add the rest of the toasted bread in pieces until you get a pesto-like consistency. Transfer sauce back to the skillet and keep warm over low heat.
• Cut each piece of chicken into 3 chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside.
• Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chorizo and render it 1 minute. Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes, turning occasionally.
• Pour a pool of sauce onto each dinner plate and top with a mound of potatoes and kale and chunks of chicken and chorizo. OLE!

CHICKEN IN ROMANESCO SAUCE

Steps:

• Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
• Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
• Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.

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.

ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
• Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

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.

HEALTHY CHICKEN ROMANO

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.

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.

CHICKEN ROMANO WITH LACINATO KALE AND ROMANESCO

Steps:

• Preheat oven to 350 degrees. First, get the sauce started by heating a large Dutch oven on medium high heat. Add 2 tablespoons of olive oil, onion, celery and bay leaves. The longer you cook this starting mixture the tastier the sauce will be. Keep some water handy to add in if things get a little brown too quickly. After about 10 minutes add the garlic, bell pepper and one teaspoon of salt and pepper (or to taste). Continue to cook an additional 10 minutes. Add the wine and stir up any bits on the bottom of the pan with a wooden spoon. Now, add the tomatoes, breaking them up with your spoon. Stir in the remaining salt. Taste for additional seasoning, cover and continue to simmer while you finish searing the chicken. Cut the chicken breasts halves in half, so you end up with quarter pieces. You're going to cut perpendicular to the breastbone through the middle of the breast bone (see photo). You'll need a sharp knife to slice through the bone. You can have your butcher do it for you (if you're lucky enough to have a real live butcher). Salt and pepper the breast quarters. In a frying pan, heat 1 tablespoon of olive oil and sear the chicken on all sides until golden brown - depending on the size of your pan, you may have to do this in batches. After the all the chicken is browned, nestle it into the sauce, bone side up. Cover chicken completely with sauce, spooning it over so all of the pieces are covered. Cook in the oven 45 minutes. Then, flip chicken pieces over and add the romanesco and kale. Cover and return to the oven for 15 minutes. To serve, portion out the chicken and sauce into shallow bowls - if you're entertaining, you might want to remove the breastbone from the chicken prior to serving. Sprinkle with fresh parsley and serve.

LEMON CHICKEN ROMANO

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.

ROMESCO CHICKEN

Steps:

• Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
• Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
• For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
• Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
• Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
• Serve with a green salad, fresh bread and wine for a delicious meal.

LACINATO KALE AND LEEK FLAN

Steps:

• Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks in butter and oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in kale and cook, covered, until slightly wilted, about 2 minutes. Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.
• Purée kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
• Preheat oven to 325°F.
• Bring cream and cheese just to a boil, then remove from heat. Steep, covered, 10 minutes.
• Whisk together whole egg, yolks, and kale purée in a bowl. Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine. Divide among buttered ramekins and bake, uncovered, in a water bath until set, 30 to 35 minutes (centers will still be slightly wobbly).
• Transfer ramekins with tongs to a rack and cool 5 minutes. If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.