Chicken Romanov Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley and cheese.
• Brush chicken with butter, then roll in crumb mixture.
• Place meaty side up in ungreased, shallow baking pan.
• Sprinkle remaining crumb mixture on top.
• Bake, uncovered, for 40 minutes or until chicken is no longer pink.
• Cover the chicken with foil if the crumbs begin to get too brown.

Steps:

• Prepare noodles as directed on package.
• While noodles are cooking, melt the butter in a sauce pan over low heat.
• Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
• Add the worcestershire sauce and salt.
• Stir in the cream cheese, stirring until everything is well blended.
• Stir in the heavy cream (or milk) until smooth.
• Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
• Stir in the sour cream and add the dash of paprika.
• Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

Steps:

• Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
• Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
• Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
• Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

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.

Steps:

• Heat oven to 375 degrees F.
• Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
• Combine butter and garlic in a 9-inch pie pan.
• Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
• Place chicken breasts into ungreased 13x9-inch glass baking dish.
• Drizzle with any remaining butter mixture.
• Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).