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Chicken Romano Recipe

Recipe by: rebeccalovestocook

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook35 m
  • Ready In45 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Combine 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.
  • 3Bake 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).
  • 4Heat 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.
  • 5Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
Footnotes
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
Ingredients
  • 3 servings
  • 462 cals
  • 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)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    462
    23%
  • Fat:
    24.5
    38%
  • Carbs:
    16.3
    5%
  • Protein:
    44
    88%
  • Cholesterol:
    123
    41%

Based on a 2,000 calorie diet

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