Romano Chicken Food

OVEN BAKED PARMESAN-ROMANO CHICKEN

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 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 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.

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.

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.

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.

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.

LEMON CHICKEN ROMANO

Steps:

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature 10 minutes.
• 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 3/4 tsp pepper.
• Pat chicken dry with paper towels then 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 to allow plenty of crumbs to adhere.
• Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
• Once oil is shimmering, 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 chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.
• Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken
• Transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 8 - 10 minutes.
• Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.
• Recipe Source: Cooking Classy

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.

EASY CHICKEN ROMANO RECIPE

Steps:

• Beat eggs in a large low dish
• Place flour in another large low dish and mix in some salt and pepper.
• In a third large low dish combine Parmesan cheese with bread crumbs.
• Dredge the chicken, starting with the flour, then moving to the eggs, and finally to the cheese and bread crumbs bowl.
• Set on a plate as you continue with the remaining chicken cutlets.
• Heat 1/4 cup of olive oil on medium heat in a large skillet.
• Working in batches fry the chicken in the skillet until golden brown on both sides. About 2 minutes on each side.
• Serve with fresh lemon wedges.

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.

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.

CREAMY LEMON ROMANO CHICKEN

Steps:

• Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
• Heat olive oil in a 12-inch skillet over medium-high heat.
• In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
• Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
• Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
• Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
• Pour in cream then reduce to low, add Romano cheese and cook just until melted.
• Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

ROMANO CHICKEN WITH LEMON GARLIC PASTA

Steps:

• CHICKEN ROMANO: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
• Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
• Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
• LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
• Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
• Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
• Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

LEMON CHICKEN ROMANO

Steps:

• Heat the oil in a pan over medium-high heat.
• Season the chicken with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the mixture of egg and romano cheese, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.
• Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
• Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.
• Remove from heat, mix in the butter and parsley and serve over the chicken!

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