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)
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.
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.
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.
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.
Your left hand presses down the chicken into the crumbs.
Then your left hand flips the chicken and presses down again.
Lastly, your left hand places the chicken onto the large dish.
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.
After a few minutes, flip the chicken over and sauté some more.
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.
After layering, top with a good amount of Romano cheese. Top that with Parmesan.
Bake till bubbly!
Dinner is served!
Note: this is also delicious over spaghetti, fettucine, or angel hair pasta.
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.
Yes, I have to share. It’s what moms do.
Today, in keeping with the Italian theme, I’m sharing one of my favorite songs. Andrea Bocelli’s Con te Partiro: