Tuesday, October 4, 2011

Romano Cheese Crusted Chicken

So I've decided it was time to get back into the kitchen - mostly because my sister hasn't sent me my photos from the places we ate in the city yet. My mom was working late tonight so I decided to whip something up for my dad and brother to eat when they got home. I decided I would make just a quick no fuss chicken recipe, and ultimately decided on romano crusted chicken. I've never made this dish before, but I looked at a couple different basic recipes for it, and decided to add a few ingredients to make it more unique.

I honestly would cook ten times more, but I just truly hate grocery shopping... like down to my core, and tragically the grocery shopping situation in Niskayuna has just gotten worse - thanks to Shop Rite. The big talk of the town is the new grocery store they just put in St. James Square, which is down the street from my house. I couldn't even get my morning Starbucks because the parking lot was completely full with shoppers, due to the "double coupon" deal (which I told my mom I took advantage of but really I didn't because I just wanted to get out of that place) ... the madness needs to stop!

Alright, enough with my ranting...

The ingredients you will need for this recipe are:
Grated romano cheese
All purpose flour
2 eggs
One package of thinly sliced chicken (my package had 8 pieces)
1/2 - 3/4 stick of butter
Cayenne pepper
Garlic salt
Dried parsley
1 1/2 lemons
2/3 cup white wine
1 cup chicken stock

Start by tenderizing the chicken between two pieces of parchment paper - on both sides.

Tenderized Chicken

Romano cheese, flour, & egg (the scissors and calculator were not used in this dish...)
After I washed off and tenderized the chicken, I got three bowls and filled them with the dredging ingredients -
1) all purpose flour
2) 2 eggs
3) romano cheese mix

(That's the order I dredged them in)

I decided to "spice up" the cheese by adding garlic salt, parsley, pepper, and cayenne pepper.

After all of the pieces were dredged I heated a pan with some EVOO on medium heat, and fried the chicken, two at a time, until it was golden brown.  I fried about 8 pieces, so halfway through I added some fresh EVOO so it wouldn't burn.

As the pieces came out of the skillet I transfered them to a baking pan. While cooking the chicken you should also preheat your oven to 350 degrees.

 After all of the chicken is completed you can begin on the sauce. To start, begin melting the butter in a skillet.

As the butter begins to melt, squeeze in the lemon juice. Once all of the juice is extracted,  add the whole lemons into the skillet for more flavor.

Finally, add the parsley, wine, and chicken stock. Let the mixture come to a boil and then remove it from the heat. Pour the sauce over the chicken, cover with foil, and bake in a 350 degree oven for roughly 20 minutes.

Obviously I poured myself a glass - I clearly was not going to open a brand new bottle of wine and only use some for the sauce...

Mmmm delicious!

 I decided to serve the chicken with some spaghetti and homemade sauce that was left over from the night before. I actually incorporated a little of the liquid from the chicken into the red sauce to tie in the flavors.

And there you have it... a quick and tasty meal! I'm going to assume it's tasty because my dad and brother both went back for thirds.

Kelly creepin' on my amazing meal....


  1. mmmm i have never made a good lemon sauce. i'm so excited to make yours> looks amazing! how was the cupcake chardonnay? :)

  2. It was actually pretty good! - and I don't even like chardonnay that much.

  3. Were those ice cubes in the wine glass?

  4. Sadly, yes they were ice cubes... Don't judge me! :)

  5. I might judge you more harshly for cooking with chardonnay than for the ice cubes in the glass. When cooking with wine, it's widely considered better to use an unoaked wine that is made from a blend of grapes.

    Chilling down a wine in a bucket with ice and water takes minutes. And if you prefer your wine with ice cubes in it, more power to you. Still, if you write a food blog, that might be something to keep private (instead of posting the picture publically on the Internet).

    You don't see pictures of Emily Post with her finger up her nose.

  6. While that may be true for some recipes, the chardonnay worked great with this dish, and there are many recipes where it is perfectly acceptable to use chardonnay.... in fact, I believe there's an entire book dedicated to cooking with it :) And I actually did watch that Myth Busters episode where they discussed the best way to cool down your alcohol, but I don't really enjoy drinking white wine, so when I do I prefer it with the ice cubes in it, and I know a lot of friends who do as well.... the horror!... But I hardly think that posting a picture of a glass of wine with ice cubes in it is the same as me with a finger up my nose? If you are so greatly offended by this please feel free to skip over my blog. Clearly my humor and ability to laugh at myself/not take myself too seriously is more than you can handle!

  7. What are your measurements for the in the romano cheese mix?

  8. You should have enough cheese to coat the chicken. The dredging order is flour, eggs, cheese mix. Since you're grating the cheese fresh you can start off with a cup and then grate more when necessary! The rest of the ingredients depend on the flavors you like. If you like it spicier then add more cayenne.