Chicken Romanov Food

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.

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.

ROMANO-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F. Moisten chicken with water. Shake off excess.
• Empty coating mix into shaker bag. Add Romano cheese; shake gently to mix. Add chicken, 1 or 2 pieces at a time; close bag and shake gently until evenly coated. Place in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture in shaker bag.
• Bake 20 minutes or until chicken is cooked through.

CHICKEN KIEV

Steps:

• Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
• Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
• Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
• Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
• Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

CHICKEN ROMANOV

Steps:

• 1. boil chicken and garlic until done , then cut in to small bite size pieces , reserve water
• 2. boil noodles in reserved water from chicken.. cook according to package and drain
• 3. mix cut chicken, noodles, 16 oz of sour cream, 8 oz of cream cheese, diced onion,sliced mushrooms, parsley, and black pepper. Pour into Large casserole dish top with remaining sour cream.
• 4. melt butter and add bread crumbs stir until moistened. Top casserole and bake for 30 minutes at 350

CHICKEN ROMANOFF

Steps:

• Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
• Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
• Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
• Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

ROMANO CHICKEN

Steps:

• Place chicken breasts on a pan. Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat.
• Drizzle with melted butter and cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

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.

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 ROMANO

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.

LEMON CHICKEN ROMANO: PERFECT FOR YOUR COMFORT FOOD FIX

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Sprinkle each side of the chicken with salt and let stand at room temp for about 10 minutes.
• In a shallow dish, whisk together the flour and egg until combined. In another shallow dish, mix the panko, oregano, romano, and lemon zest.
• Pat the chicken dry and move to the breading station to coat the chicken. Doing 1 cutlet at a time, dredge in the egg mixture until coated. Allow any excess egg to drip off. Transfer it to the bread crumb mixture and coat in the breadcrumbs. Repeat with the rest of the cutlets.
• Heat a skillet over medium high heat with the oil. Once the oil is heated add 2 of the breaded chicken cutlets and cook for 2 minutes per side until golden brown. Transferred to a baking sheet. Repeat with the last 2 cutlets.
• Top the cutlets with the shredded mozzarella and bake for about 8-10 minutes until the chicken is cooked through at 165 degrees Fahrenheit. Garnish with lemon wedges and more oregano if desired.

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.

CHICKEN ROMANA

Steps:

• first of all you need to cook thebacon and the chicken until the chicken is golden brown and the bacon is cooked. you also need to cook the pasta
• once you have cooked the chicken then you need to get a big pan and put in the sweetcorn or peas, the bacon, chicken,pasta. after it has been on a low heat for 5 minutes then you can add the cream of condensed mushroom soup and leave it for a futher five minutes.
• now you can enjoy your dinner with the chicken romana and garlic bread

CHICKEN ROMANOFF

Steps:

• 1. Boil chicken breasts in water that has been seasoned with salt and a little garlic powder. Boil until tender, then cool and shred the chicken. Save the broth and boil the noodles in it according to time on package. Drain, but save 2 cups of broth. Set aside.
• 2. Mix softened cream cheese, sour cream, and sauteed onions with the noodles. Add a little broth to thin mixture. Add a little black pepper, then set aside.
• 3. Mix shredded chicken, Rotel, and both soups. Mix well and set aside.
• 4. Spray a 9X13 baking dish with non-stick spray. Pour in half of the noodle mixture, top with half of the cheddar cheese. Add about half of the chicken mixture. Top with the remainder of the noodle mixture, then the remainder of the chicken mixture. Top this with the remainder of the cheddar cheese. Add a little of the reserved chicken broth for moisture. (The noodle mixture will continue to dry out as you are putting the casserole together.)
• 5. Bake uncovered in a 350 degree oven for 25-30 minutes until the casserole is hot and bubbly. Be careful that cheese does not overbrown.