“That” Italian Chicken, aka: Chicken Romano


Chicken Romano

Today I’m sharing my recipe for Chicken Romano, which has been a favorite for quite a few years. I’ll be speeding through the blog, since today is also the day that Chris, my youngest is graduating from High School. Where did the time go?

When he was young, Chris used to ask for this meal, calling it “Chicken nuggets with spaghetti sauce”. Then last week, he asked if I could make “that Italian chicken” for dinner. Hmmm… “that Italian chicken”? I asked him to describe it. “You know, the one that’s got chicken nuggets in spaghetti sauce.” Ah, yes. Of course.

So, let’s get started! (full recipe is at the bottom)

Chicken Romano

Pre-cooking setup: Before you get your hands all chicken-y…go grab a plate – the largest you have. Then make sure there’s enough room for it in the refrigerator. Set plate aside.

Grab a sharp knife for this one. Rather than pounding the meat, like in a typical Chicken Parmesan, I really like to slice it horizontally, so it keeps the same texture, and the meat cooks evenly. I cut each chicken breast into 3 slices. Set aside.

Slice the chicken into thirds, so each piece is very thin.
Slice the chicken into thirds, so each piece is very thin.

Get the cheapest white hamburger buns. Really. As you can see, I went all out and got mine from Target.  Put them into a mini-chopper and get those crumbs nice and small.

Use a mini-chopper or blender to make fine crumbs.
For some reason, cheap bread = great crumbs.

Pour crumbs into a baking dish. This is so that the high sides will catch the crumbs.  Mix all of your spices into the crumbs well.

Mix all spices into crumbs
You’ll get all-over flavor if you mix spices with crumbs.

Here’s my set-up. Do it opposite if you’re left handed.  Your right hand grabs the chicken, dips it in the egg wash, and then places it in the crumbs.

Here's the
Here’s the “right-handed” setup

Your left hand presses down the chicken into the crumbs.

Lay the first pieces in the crumbs and gently press down
Lay the first pieces in the crumbs and gently press down

Then your left hand flips the chicken and presses down again.

Flip the chicken over and press down again
Flip the chicken over and press down again

Lastly, your left hand places the chicken onto the large dish.

Lay chicken out on large plate. Try not to overlap too many  pieces
Lay chicken out on large plate. Try not to overlap too many pieces

After the dish has spent time in the refrigerator, take out chicken.
Setup tip: Now put down some newspaper with a couple paper towels on top. This will be what you’ll be setting the chicken on, once it’s out of the pan.
Heat the butter and olive oil in a large pan. Carefully lay half of the chicken pieces in pan.

Sauté chicken in a butter/olive oil mix

After a few minutes, flip the chicken over and sauté some more.

Flip chicken over and sauté on the other side
Flip chicken over and sauté on the other side

Lay chicken on paper towels to drain as they are cooked.  Take time to clean the pan and use fresh butter and oil! Otherwise your second batch will taste burned.  Repeat cooking method with the second batch of chicken.

Grease a large baking pan.  Start with a little marinara in the bottom of a large baking dish. Then layer marinara, chicken, marinara, chicken.

Layer: marinara, chicken, marinara, more chicken...
Layer: marinara, chicken, marinara, more chicken…

After layering, top with a good amount of Romano cheese.  Top that with Parmesan.

Then more marinara, and lots of Romano cheese. Top with a little parmesan.
Then more marinara, and lots of Romano cheese. Top with a little parmesan.

Bake till bubbly!

Hot out of the oven
Hot out of the oven

Dinner is served!
Note: this is also delicious over spaghetti, fettucine, or angel hair pasta.

Garnish with green onions and serve
Garnish with green onions and serve

SockmonkeysKitchen.com

Chicken Romano

2 lbs. organic chicken breasts, sliced in thirds horizontally (widthwise)
2⅔  c. bread crumbs
1 Tbsp. garlic powder
2 Tbsp. dried oregano
1 tsp. dried basil
½ tsp. salt
¼ tsp. black pepper
3 eggs, whisked
2 x 2¾ Tbsp. butter
2 x 2 Tbsp.extra virgin olive oil
2 jars of marinara (I use Prego 100% natural Garlic & Basil)
1⅔ c. Romano Cheese, grated
1¼ c. Parmesan Cheese, grated

Before beginning, get out a large plate and make sure there’s room for it in the refrigerator.
Mix crumbs and spices well. Dip chicken in egg and then in crumb mix. Place chicken on large plate, trying not to overlap. Refrigerate for 30 minutes. Preheat oven to 350°. Melt butter and olive oil in large skillet and sauté half of the chicken pieces, 4 minutes on the first side, and 3 minutes on the second side. Drain on paper towels over newspaper. Clean skillet thoroughly, use second amounts of butter and olive oil in skillet and repeat cooking steps.  Place in a lightly greased baking dish in this order: marinara, chicken, marinara, chicken, Romano, Parmesan. Bake 35  minutes, or until golden.
Serve over pasta, or with a vegetable side dish.

SockmonkeysKitchen.com

Yes, I have to share. It’s what moms do.

Yep, I'm a proud mom =0)
Yep, I’m a proud mom =0)

SockmonkeysKitchen.com

Today, in keeping with the Italian theme, I’m sharing one of my favorite songs. Andrea Bocelli’s Con te Partiro:

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(Everything after this yellow logo is nothing but advertising)
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11 thoughts on ““That” Italian Chicken, aka: Chicken Romano

  1. I’m glad that you included set-up instructions, saying to have a large plate ready and to make sure it will fit in the refrigerator. I still sometimes make something and then have to rearrange the refrigerator before I can put it in there! Again, congratulations Chris! (LOL I am congratulating two Chrises lately – one graduating high school and the other getting married tomorrow). 🙂

    Like

    1. Thank you (from Chris).
      Thanks for the positive note: I try to remember all the steps as I’m preparing things for the blog. When I come to something important, I text it to myself… and that’s what I use for my notes, rather than a typed-out recipe =0)

      Like

  2. Reblogged this on sockmonkeyskitchen and commented:

    My son Christopher just flew home last night after his first year in college(!) so I thought I’d share one of his favorites … which I originally posted the week he graduated from high school =0)
    this is one of my favorite go-to recipes, since it’s always a crowd-pleaser. Enjoy!
    Enjoy!

    Like

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