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Photo of Chicken Romano by rebeccalovestocook

Chicken Romano

Rated as 3.5 out of 5 Stars
12 made it  |  4 reviews   |  1 photos
13

Recipe by:

"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
Original recipe yields 3 servings (6 chicken cutlets)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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).
  4. 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.
  5. Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
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Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 462 calories; 24.5 16.3 44 123 1664 Full nutrition

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Reviews

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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 ...

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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...

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Made it as described and it was delicious

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I too followed the recipe exactly and was very disappointed. Cayenne pepper was too strong! Didn't like it enough to try again with reduced pepper - not a keeper.

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