September 22, 2009

Romano Crusted Chicken

I enjoy visiting the sites of my friends and reading their recipes. My recipe box is overflowing with things I one day intend to try and many I have saved just for inspiration. Like the one from the other day, from Frank on his web blog Memorie di Angelina . His remarkable homemade ravioli recipe makes me want to whip out my own pasta, another something I intend to do ... one day. Reading his recipe and directions, seeing his beautiful photos, my mouth salivated just imagining the taste. Today I will not attempt making homemade pasta but I do crave something Italian in nature. Therefore, I offer my taste buds this, an oven baked version of Romano chicken served with a quick creamy red tomato sauce over spaghetti. Enjoy!

Romano Crusted Chicken Dinner
4 servings

1 tablespoon olive oil –or canola oil
4 chicken breasts, boneless and skinless
2 large eggs
1 cup shredded Romano cheese –or Parmesan
3/4 cup panko crumbs, Italian or plain breadcrumbs can be substituted
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
About 8 ounces dry spaghetti noodles (4 cups cooked)
2 cups marinara sauce – store bought or your own recipe
1/2 cup half-and-half
Chopped parsley - optional

Preheat oven to 400 degrees. Line a 9x13-inch pan with nonstick foil if desired. Coat the foil or pan with the olive oil.
Place a chicken breast on a flat surface between 2 sheets of wax paper and pound with meat mallet until about 1/4 inch thick. Remove to a plate and continue with the remaining chicken breast.
Break eggs into small mixing bowl and beat until smooth and lemon colored. In medium bowl, combine Romano cheese with panko, pepper, and garlic.
Dip each chicken breast in beaten egg, then press into the cheese mixture to coat both sides of chicken breast. Place breasts on a rack for 15 minutes to dry then on the prepared pan. Spray the top of the chicken with canola or olive oil cooking spray. Bake in oven until golden and cooked throughout -about 30 minutes.
While chicken is baking, bring water for the spaghetti to a boil and cook noodles until just tender. Drain well. In medium saucepan, heat the marinara and cream over medium heat, stirring with a whisk.
Serve each chicken breast with a serving of noodles, the sauce and top with the parsley. If desired, serve noodles blended with the creamy tomato sauce and top with the chicken.


  1. This is a great recipe. My boys love the chicken made this way, but towards the end of the baking time I usually top each chicken breast with one thick slice of mozzarella..... everything is better with cheese ( when you are a kid).

  2. Laura, That would be a great addition - thanks

  3. This sounds so good. The addition of cream would make a lovely, rich sauce. I love Laura's idea of adding some mozzarella at the end.

  4. This looks fab. I love pasta. I could eat it every day for the rest of my life! LOL!

  5. Now this is what I call comforting and flavorful!! Looks ( and I bet tastes Terrific!)

  6. I love anything with sauce you have my vote! This looks awesome!