Chicken Romano

Rating: 3.6 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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!

By rebeccalovestocook
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
462 calories; 24.5 g total fat; 123 mg cholesterol; 1664 mg sodium. 16.3 g carbohydrates; 44 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

thedailygourmet
Rating: 5 stars
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 sharing it - I didn't change anything it was perfect!!! Read More
Helpful
(1)

Most helpful critical review

Ellen
Rating: 2 stars
03/02/2016
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 was too strong and overwhelmed the dish. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
thedailygourmet
Rating: 5 stars
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 sharing it - I didn't change anything it was perfect!!! Read More
Helpful
(1)
Ellen
Rating: 2 stars
03/01/2016
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 was too strong and overwhelmed the dish. Read More
Helpful
(1)
thedailygourmet
Rating: 5 stars
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 sharing it - I didn't change anything it was perfect!!! Read More
Helpful
(1)
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Carolynne
Rating: 5 stars
09/05/2017
Made it as described and it was delicious Read More
carolny
Rating: 2 stars
08/14/2017
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. Read More
Marybur
Rating: 4 stars
10/09/2018
Made exactly as written cayenne pepper overwhelmed the dish. If I try again I will use about 1/4 of the pepper. BUT loved the Romano cheese Read More
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