Chicken A La Roma Recipes

CHICKEN ROMA

Steps:

• In 12" skillet, heat oil over medium-high heat and brown chicken.
• Drain.
• Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
• Bring to a boil over high heat.
• Reduce heat to low and simmer covered 30 minutes or until chicken is done.
• Skim fat if necessary.
• Serve over hot noodles.

CHICKEN ALLA ROMANA

Steps:

• Season the chicken with the salt and pepper.
• In a heavy large skillet, heat the olive oil over medium heat.
• When the skillet is hot, brown the chicken on both sides.
• When done, remove chicken and set aside.
• In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
• Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
• Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
• If serving immediately, add the capers and stir to combine.
• If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.

CHICKEN ROMANO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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).
• 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.
• Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

ROMA CHICKEN

Steps:

• 1. In a large skillet, heat oil and butter over medium-high heat. Add chicken; cook and stir until soften , but not browned. Return chicken skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 mins or until chicken is no longer pink in center. Serve with rice, if desired.