Best 7 Donna Romanovs Mendham Chicken Recipes

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Embark on a culinary journey to recreate Donna Romano's delectable Mendham Chicken, a dish that has captivated taste buds and become a local favorite. This savory dish presents a unique blend of flavors, textures, and aromas that will tantalize your senses. The chicken, marinated in a zesty blend of herbs, spices, and citrus, is roasted to perfection, achieving a crispy golden-brown exterior and succulent, juicy interior. Accompanying the chicken is a medley of roasted vegetables, each contributing its distinct flavors and textures to create a harmonious symphony of tastes.

But the culinary adventure doesn't end there. This article offers a diverse collection of recipes that complement the Mendham Chicken perfectly. From the classic mashed potatoes and gravy to the refreshing cucumber salad and tangy cranberry sauce, these recipes provide a range of options to elevate your dining experience.

Indulge in the creamy richness of the mashed potatoes, enhanced by the velvety smooth gravy. The cucumber salad, with its crisp texture and refreshing flavors, offers a delightful contrast to the hearty chicken. And the cranberry sauce, with its vibrant color and tart-sweet notes, adds a touch of festive elegance to the meal.

Whether you're hosting a special occasion dinner or simply seeking a comforting and flavorful weeknight meal, this article has everything you need to create a memorable culinary experience. So, gather your ingredients, prepare your taste buds, and let's embark on a journey of flavors with Donna Romano's Mendham Chicken and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN ROMANOFF



Chicken Romanoff image

The ingredient list is quite long, but don't let it scare you away, it is worth it, and it is easy enough to make.

Provided by KittyKitty

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

1 (8 ounce) package egg noodles
1 (12 ounce) carton small curd cottage cheese
1 (8 ounce) carton sour cream
3/4 cup chopped green onion
2 tablespoons butter, melted
1/8 teaspoon pepper
1 garlic clove, crushed
6 boneless skinless chicken breast halves
3 ounces sliced monterey jack cheese, 3 slices, halved
2 eggs, beaten
1 cup fine dry breadcrumb
1/3 cup butter
1 chicken bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar diced pimentos, drained

Steps:

  • Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
  • Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
  • Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
  • Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

Nutrition Facts : Calories 759.5, Fat 39.4, SaturatedFat 22.6, Cholesterol 257.8, Sodium 924.2, Carbohydrate 49.7, Fiber 3.3, Sugar 4.2, Protein 50.9

BALSAMIC AND TOMATO ROAST CHICKEN



Balsamic and Tomato Roast Chicken image

Provided by Donna Hay

Categories     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     Vinegar     Basil     Summer     Capers     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

4 thick slices eggplant (aubergine), cut lengthwise
4 chicken breast fillets
1 x 400g (14 ounce) can whole peeled tomatoes, drained and quartered
2 tablespoons salted capers, rinsed
1/4 cup (2 fluid ounnces) balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves
cracked black pepper

Steps:

  • Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.

ROSEMARY CHICKEN WITH TOMATOES AND OLIVES



Rosemary Chicken with Tomatoes and Olives image

A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 12

6 whole chicken legs (3 to 3 1/2 pounds total), patted dry
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon capers, drained, or rinsed if salt-packed
1 teaspoon minced anchovies (from 2 to 3 fillets)
3 rosemary sprigs (each 4 inches)
1/4 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes in juice, crushed by hand or pulsed a few times in a blender until chunky
1 cup low-sodium chicken broth or water
3/4 cup pitted mixed olives
Mashed potatoes or creamy cooked polenta, for serving (optional)

Steps:

  • Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
  • Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
  • Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.

BEEF AND NOODLES ROMANOFF



Beef and Noodles Romanoff image

Dinner ready in 25 minutes! Enjoy this ground beef and egg noodles skillet - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

3 cups uncooked wide egg noodles (6 oz)
1 lb lean (at least 80%) ground beef
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup milk
1 container (16 oz) reduced-fat sour cream (about 2 cups)
3 tablespoons chopped fresh parsley
2 teaspoons poppy seed

Steps:

  • Cook noodles as directed on package; drain and cover to keep warm.
  • Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.
  • Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.

Nutrition Facts : Calories 550, Carbohydrate 35 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 1 1/2 g

NOODLES ROMANOFF



Noodles Romanoff image

Back in the late 60's and early 70's, Betty Crocker sold a boxed noodles romanoff that I absolutely loved! When they quit making it, I set about the task of duplicating the recipe. I remember my mom telling me as a kid that the BC version was full of sour cream and garlic. With that memory as my guide, and after many tries, I came up with a blend that I thought tasted the closest and have been using it ever since. Before posting, I reviewed the existing noodles romanoff recipes on 'zaar and didn't see one quite like mine, but I did see that many others also loved the Betty Crocker version. I hope this lives up to their memory as much as it did to mine.

Provided by Global3

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

4 -6 ounces noodles (not too wide)
2 tablespoons butter
2 garlic cloves, minced (more if you love garlic like I do!!)
1 teaspoon salt
1 dash Worcestershire sauce
2 ounces cream cheese, cubed and softened
2 ounces heavy cream (milk will work, but yields a thinner sauce)
2 ounces sharp cheddar cheese, grated
2 tablespoons sour cream
1 dash paprika

Steps:

  • Prepare noodles as directed on package.
  • While noodles are cooking, melt the butter in a sauce pan over low heat.
  • Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
  • Add the worcestershire sauce and salt.
  • Stir in the cream cheese, stirring until everything is well blended.
  • Stir in the heavy cream (or milk) until smooth.
  • Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
  • Stir in the sour cream and add the dash of paprika.
  • Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

CHICKEN ROMANO



Chicken Romano image

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!

Provided by rebeccalovestocook

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 3

Number Of Ingredients 14

¾ cup grated Romano cheese
¼ cup bread crumbs
1 tablespoon granulated garlic
2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon salt
6 thin chicken cutlets
1 tablespoon olive oil
1 green bell pepper, diced
6 sun-dried tomatoes
2 cloves garlic, minced
salt and ground black pepper to taste
3 ounces shaved Romano cheese

Steps:

  • 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.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g

NOODLES ROMANOFF



Noodles Romanoff image

A creamy family favorite. Very good with meat loaf.

Provided by Carolyn

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 6

Number Of Ingredients 7

1 (8 ounce) package egg noodles
2 cups sour cream
½ cup grated Parmesan cheese, divided
1 tablespoon chopped fresh chives
½ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
  • Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 363 calories, Carbohydrate 27.1 g, Cholesterol 78.3 mg, Fat 24.2 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 14.3 g, Sodium 393.8 mg, Sugar 0.6 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling in the kitchen.
  • Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, organic ingredients for the best results.
  • Don't Overcook Your Chicken: Chicken is a delicate meat that can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165°F (74°C), then remove it from the heat and let it rest for a few minutes before slicing or serving.
  • Use a Variety of Herbs and Spices: Herbs and spices add flavor and depth to your dishes. Experiment with different combinations to find your favorites.
  • Don't Be Afraid to Experiment: Cooking is all about experimenting and having fun. Don't be afraid to try new recipes and techniques. You might just surprise yourself with something delicious.

Conclusion:

Donna Romano's Mendham Chicken is a classic recipe that is sure to please everyone at the table. With its crispy skin, juicy meat, and flavorful sauce, this dish is a perfect choice for a special occasion or a weeknight meal. So next time you're looking for a delicious and easy-to-make chicken dish, give Donna Romano's Mendham Chicken a try. You won't be disappointed!

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