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My review
Chicken Romano
rebeccalovestocook
"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!"
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Ingredients
45 m servings 462 calsOriginal recipe yields 3 servings (6 chicken cutlets)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 462 calories; 24.5 g fat; 16.3 g carbohydrates; 44 g protein; 123 mg cholesterol; 1664 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
2/27/2016
I followed the recipe exactly, but I just didn't like this dish. To me it tasted like a bunch of different flavors that didn't really go with each other, all thrown together. The cayenne pepper ...
11/19/2015
I scaled this to a serving size for two - One for dinner, and one for lunch The next day. Problem… This was so delicious I almost wanted to eat the second serving! Thank you so much for shar...