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My review
Chicken Romano
20
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 462Original recipe yields 3 servings (6 chicken cutlets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
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Reviews
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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...
10/9/2018
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
8/14/2017
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.