Microwave Romano Chicken Recipes

Steps:

• Butter/grease a microwave-safe baking dish (large enough to hold 4 rolled chicken breasts).
• Season the inside of the chicken breast with salt and black pepper, then place 1 slice of Swiss cheese and 1 slice ham on top of each pounded chicken breast.
• Roll up as tightly as possible and secure with toothpicks (if necessary).
• In a small bowl combine the Parmesan cheese, paprika, garlic powder, tarragon, basil and dry breadcrumbs.
• Roll/coat the rolled chicken breast into the spice/breadcrumb mixture to coat on all sides.
• Place into a baking dish, then drizzle with melted butter.
• Cook on HIGH for about 10 minutes or until the chicken is cooked through and the juices run clear.

Steps:

• Arrange chicken, thickest parts to outside edges in glass pie plate, 10x1 1/2 or 9x1 1/4 inches (sides of chicken will touch).
• Cover dish with plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and temperature reaches 170°. Let stand 5 minutes.
• Cool slightly; cut into desired size of pieces.

Steps:

• Place chicken in a microwave-safe dish. Top with soy sauce, garlic powder and pepper. Sprinkle with cheese and dot with butter. Cover and cook on high for 4-5 minutes or until a thermometer reads 170°.

Steps:

• Combine celery, peppers, onion, garlic and mushrooms with 1 T water and 1 T butter in a 2 quart microwave-safe dish.
• Cook uncovered on high for 3-4 minutes, stirring after every minute.
• Drain.
• Stir in spaghetti sauce, olives, tomato paste, salt and pepper.
• Slice chicken breasts in half lengthwise.
• Slide chicken into casserole dish with other ingredients, turning to coat with sauce.
• Arrange with meatiest portions out towards the outside of the dish.
• Cover and cook 10-12 minutes on high, or until chicken is cooked through.
• Serve over hot pasta or rice.

Steps:

• Put rice, water & tomatoes in a 2 or 3L microwave safe dish and mix.
• On top of that add the zucchini, carrot, mushrooms, onion, olives and basil leaves.
• Sit the chicken on top and sprinkle the stock powder on the vegetables and the chicken and season with salt and pepper.
• Cover the dish with a lid (microwave safe) or cling wrap and cook for 40 minutes on 90% power. I use an 1100watt oven but I wouldn't worry about altering the time if yours is less powerful.

Steps:

• In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

Steps:

• Take whole chicken and make diagonal slits in breast and thighs.
• Rub chicken with olive oil followed by salt and pepper ensuring slits are also prepared with spice.
• Place in a glass casserole dish suitable for microwave.
• I use a 900 Watt combination microwave oven, program grill and microwave for 30 - 40 minutes depending on size of chicken on full power.
• Turn chicken every 10 minutes to ensure even grilling.

Steps:

• In a saute pan, heat oil and place garlic, chicken, and mushrooms and cook till chicken is seared.
• Add all remaining ingredients except basil and cook till sauce is reduced almost to point of being thickened.
• Toss pasta into sauce, then add basil, toss.
• Remove to a serving dish and sprinkle with romano.
• Time does not include cooking time for pasta.

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

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.

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).