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August 8, 2011
Baked Chicken Romano
Chicken From The Oven
Prep time:
20 minutesCooking time:
20 minutes“Romano cheese shares a crumbly texture with Parmesan but is made with whole milk for a richer taste-and a higher price. Lower the cost of this dish by substituting Parmesan cheese.”
Ingredients
Serves 6
- 10 tablespoons butter, divided
- 2 tablespoons Dijon mustard
- 1 cup bread crumbs
- 1 cup grated Romano cheese
- 1/4 cup minced fresh parsley
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 skinless, boneless chicken breasts (4 ounces each)
Directions
1
Preheat oven to 350°F. Melt 8 tablespoons butter in a small saucepan; stir in mustard.
2
Combine bread crumbs, Romano and parsley in a shallow dish. Combine flour, salt and pepper in another shallow dish. Coat chicken with flour. Dip in melted butter. Roll in crumb mixture.
3
Heat remaining 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook, turning once, until lightly browned on both sides, about 10 minutes.
4
Place chicken in a large baking dish. Bake until cooked through, about 20 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Have chopped parsley always on hand. Buy several bunches at a time. Wash, dry, and chop the leaves. Freeze the parsley in a tightly- sealed container for up to 2 months.
Great Pairings
Bow-ties Italiano
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