Best 20 Romano Chicken Recipes

CHICKEN ROMANO

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.

CARMELA'S CHICKEN RIGATONI (COPYCAT ROMANO'S MACARONI GRILL)

Steps:

• In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
• Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
• Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
• Transfer to plate, garnish with parsley.

OVEN BAKED PARMESAN-ROMANO CHICKEN

Steps:

• Heat oven to 375 degrees F.
• Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
• Combine butter and garlic in a 9-inch pie pan.
• Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
• Place chicken breasts into ungreased 13x9-inch glass baking dish.
• Drizzle with any remaining butter mixture.
• Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).

MY VERSION: CARINO'S SPICY ROMANO CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

ROMANO'S MACARONI GRILL CHICKEN MARSALA

Steps:

• Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
• Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
• Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
• Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
• Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
• I served the breasts along with a small portion of angel hair pasta on the plate.

CHICKEN ROMANO

Steps:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley and cheese.
• Brush chicken with butter, then roll in crumb mixture.
• Place meaty side up in ungreased, shallow baking pan.
• Sprinkle remaining crumb mixture on top.
• Bake, uncovered, for 40 minutes or until chicken is no longer pink.
• Cover the chicken with foil if the crumbs begin to get too brown.

ROMANO'S MACARONI GRILL GRILLED CHICKEN WITH PORTABELLA MUSHROOM

Steps:

• Preheat your grill to high. Remove the stems from the Portobello.
• mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
• Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
• Prepare the orzo pasta by boiling it in a large pot of water. You want.
• it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
• Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
• 5. Pound the chicken breasts a bit so that they are uniform in thickness.
• Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
• Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.

ROMANO CHICKEN SUPREME

Steps:

• In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt., In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese. , Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

MAMA ROMANO'S BAKED LEMON CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• Cut the chicken breasts in half, and season all chicken pieces with salt and pepper. Dredge in the flour.
• Heat 1 tablespoon of olive oil in large ovenproof skillet or Dutch oven over medium heat. Saute the chicken pieces until golden brown. Transfer to a plate, and reserve.
• Discard the fat from the skillet, and add the remaining olive oil. Add the onions and garlic, and cook over low heat for 15 minutes, stirring occasionally, until the onions are very soft and lightly browned. Remove from heat.
• Spread the thyme over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
• Cut one lemon into thin slices, remove the seeds, and place one slice atop each piece of chicken. Cut other lemon in half and squeeze through a strainer over the chicken. Return the skillet to the heat, and bring the stock to a simmer. Cover the pot, and bake in the oven for 5 to 15 minutes, basting the chicken with the cooking liquid.

LEMON CHICKEN ROMANO

Steps:

• Preheat oven to 350 degrees.
• Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes.
• Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth.
• In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.
• Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
• Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
• Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 12 minutes (you can broil during the last 1 - 2 minutes if desired).
• Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

ROMANO CHICKEN

Steps:

• Place chicken breasts on a pan. Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat.
• Drizzle with melted butter and cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

PECORINO ROMANO CHICKEN BREAST

Steps:

• Preheat oven to 350.
• Melt butter (in wrapper) in bowl in microwave for 1 minute.
• mix cheese & breadcrumbs on paper plate.
• Dip chicken into butter then coat in breadcrumb mixture.
• Place on foil lined cookie sheet & bake for 20 to 25 minutes Turn halfway through for even browning if desired.

SPICY ROMANO CHICKEN

Steps:

• In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
• Add Alfredo sauce and ROmano cheese. Simmer.
• Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!

SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS

Steps:

• 1. •Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
• 2. •In a large skillet over medium heat, melt butter, then add mushrooms. Stir for one minute. Next add artichokes and chicken and sun-dried tomato pesto. Add bowtie pasta . Stir gently. Serve.

DIABETIC CHICKEN ROMANO

Steps:

• 1. Preheat oven to 400 degrees F. Lightly coat a 15x10 in. baking pan with nonstick cooking spray; set aside.
• 2. Place each piece of chicken between two pieces of plastic wrap.
• 3. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
• 4. In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning, and 1/8 teaspoon ground black pepper.
• 5. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan. Bake about 18 minutes or until chicken is tender and no longer pink.
• 6. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
• 7. To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.

CHICKEN ROMANO MEATLOAF

Steps:

• Preheat oven to 400°F.
• Line 13x9-inch metal baking pan with foil. Spray foil with nonstick cooking spray.
• In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
• Spoon chicken mixture into center of prepared pan; shape into 9x5-inch loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.
• Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meatloaf reaches 165° F (temperature will rise to 170°F upon standing). Let meatloaf stand 10 minutes for easier slicing.

ROMANO CHICKEN

Steps:

• In a saute pan, heat oil and place garlic, chicken, and mushrooms and cook till chicken is seared.
• Add all remaining ingredients except basil and cook till sauce is reduced almost to point of being thickened.
• Toss pasta into sauce, then add basil, toss.
• Remove to a serving dish and sprinkle with romano.
• Time does not include cooking time for pasta.

CRISPY CHICKEN ROMANO

Steps:

• 1. Preheat broiler to HIGH. Sprinkle both side of chicken with salt and pepper.
• 2. In a shallow prep dish combine 3/4 cup of the cheese, breadcrumbs/panko and flour; mix well.
• 3. Place the whisked eggs in another prep bowl. Dip chicken in eggs first then roll in the cheese/breadcrumbs, pressing to adhere if necessary.
• 4. In a large ovenproof skillet heat the oil over medium-high heat. Add chicken and cook 3-5 minutes per side or until chicken pieces are golden brown and no longer pink. Garnish remaining cheese over the chicken and place in oven. Broil 1 to 2 minutes or *just* until the cheese melts.
• 5. Transfer chicken to a serving platter and garnish with a light sprinkle of cheese, lemon slices and fresh basil.

LEMON CHICKEN ROMANO

Steps:

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
• Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

CHICKEN ROMANO WITH LACINATO KALE AND ROMANESCO

Steps:

• Preheat oven to 350 degrees. First, get the sauce started by heating a large Dutch oven on medium high heat. Add 2 tablespoons of olive oil, onion, celery and bay leaves. The longer you cook this starting mixture the tastier the sauce will be. Keep some water handy to add in if things get a little brown too quickly. After about 10 minutes add the garlic, bell pepper and one teaspoon of salt and pepper (or to taste). Continue to cook an additional 10 minutes. Add the wine and stir up any bits on the bottom of the pan with a wooden spoon. Now, add the tomatoes, breaking them up with your spoon. Stir in the remaining salt. Taste for additional seasoning, cover and continue to simmer while you finish searing the chicken. Cut the chicken breasts halves in half, so you end up with quarter pieces. You're going to cut perpendicular to the breastbone through the middle of the breast bone (see photo). You'll need a sharp knife to slice through the bone. You can have your butcher do it for you (if you're lucky enough to have a real live butcher). Salt and pepper the breast quarters. In a frying pan, heat 1 tablespoon of olive oil and sear the chicken on all sides until golden brown - depending on the size of your pan, you may have to do this in batches. After the all the chicken is browned, nestle it into the sauce, bone side up. Cover chicken completely with sauce, spooning it over so all of the pieces are covered. Cook in the oven 45 minutes. Then, flip chicken pieces over and add the romanesco and kale. Cover and return to the oven for 15 minutes. To serve, portion out the chicken and sauce into shallow bowls - if you're entertaining, you might want to remove the breastbone from the chicken prior to serving. Sprinkle with fresh parsley and serve.