Chicken Romano Recipe

Chicken Romano Recipe

  • 3/4 cup grated Romano cheese
  • 1/4 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 (optional)
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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).
  4. 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.
  5. Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
Recipe of the Day|