Chicken Romano is a dish consisting of baked chicken coated in crusty Romano cheese.
Our version is served with low-sodium tomato sauce and multigrain spaghetti.
It’s a perfect weeknight dinner solution, on your plate in just 40 minutes.
You’ll have dinner on the table in no time with thisChicken Romanorecipe.
Juicy protein-rich chicken breasts get a crunchy coat of cornflakes, briny Romano cheese and herby seasonings.
Wholesome multigrain spaghetti and antioxidant-rich tomato sauce provide a nutritious bed for the chicken.
Keep reading for expert tips, including what to serve with this dish.
Place each piece of chicken between 2 pieces of plastic wrap.
Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick.
In a shallow dish, use a fork to beat together egg white and water.
Place coated chicken in the prepared baking pan.
Bake about 18 minutes or until chicken is tender and no longer pink.
Meanwhile, cook spaghetti according to package directions; drain.
In a small saucepan, cook pasta sauce until heated through, stirring occasionally.
To serve, divide cooked spaghetti among 4 serving plates.
Top with chicken and pasta sauce.
If desired, sprinkle with additional cheese and/or parsley.
That way, the breading on the chicken remains intact, and everything should taste fresher.
Frequently Asked Questions
This dish almost begs for a fresh salad and warm garlic bread or rolls.
Romano cheese, especially in the United States, is made with cow’s milk.
Italy’s Pecorino Romano cheese is always made with sheeps milk, per European Union laws.
Both have a distinct sharpness.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
U.S Department of Agriculture.
FoodData Central.Toasted Grain Cereal, Cornflakes.
