Chicken Romano

Posted on January 28, 2009. Filed under: Chicken |

This is one of my go-to meals when we are starving, but can’t decide what we want to eat, or if we want to even cook at all. I almost always have the ingredients on hand which makes this an easy quality dish. I have served the over pasta, rice, in Naan bread, and on a french roll. So don’t limit it to just pasta, branch out and try something new, you won’t regret it.

serves 4
Chicken
2 chicken breasts- boneless, skinless
2 eggs
1/2 c. whole wheat flour
1 c. grated pecorino romano cheese
1 tsp basil
1 tsp oregano
1/2 tsp black pepper
olive oil
Pasta
8 ounces whole wheat fettuccine
1 can diced tomatoes
1 can tomato sauce
1 can tomato pasta
1 tbsp dried basil, or 3 tbsp fresh basil
2 tsp dried oregano, or 1 tbsp fresh oregano
1 tsp black pepper
1 c. sliced mushrooms
1 c. sliced zucchini
1/2 c. white wine
1/4 c. chicken stock

Cook Pasta according to package instructions.
All other pasta ingredients in a sauce pan. Cover and simmer for about 30 minutes. Stirring occasionally.

Cut chicken breasts in half length wise. Pound the chicken breasts under ciran wrap to flatten them. Pound them until they are about 1/2 inch thick. This helped them cook more evenly and quicker.

Coat bottom of a frying pan with olive oil.

you will need 3 small bowls for the chicken ‘dipping’ process.
Beat the 2 eggs in a small bowl. Mix the pepper, basil and oregano into the pecorino romano cheese, in another small bowl. Add flour to the 3rd small bowl. You are going to be dunking the chicken in the bowls, then into the frying pan:

flour
eggs
cheese
frying pan

Make sure you evenly coat the chicken in each bowl.
Fry on each side for about 4-5 minutes. Until each side is golden brown. I usually test 1 piece and cut it a little to make sure it is cooked all the way though.

When it is done, place it on a paper towel and pat the extra oil off. It just tastes better when there isn’t oil dripping from it.

Serve chicken sliced on top of the pasta. Yum!

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