Chicken Romano

Rating: 3.83 stars
6 Ratings
  • 5 star values: 3
  • 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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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
3
Yield:
6 chicken cutlets
Nutrition Info
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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.

Nutrition Facts

Per Serving:
462 calories; protein 44g; carbohydrates 16.3g; fat 24.5g; cholesterol 123mg; sodium 1664mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

thedailygourmet
Allstar
Rating: 5 stars
11/20/2015
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)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
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
Allstar
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)
Carolynne
Rating: 5 stars
09/05/2017
Made it as described and it was delicious Read More
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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
FrankF
Rating: 5 stars
09/27/2020
This is one of my family’s favorite recipes. I serve it over a bed of angel hair pasta. Along with the sun dried tomatoes and peppers I also sauté in the same skillet some smoked beef sausage and sliced onion. 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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