Roma Chicken Recipes

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CHICKEN ROMANO

I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!

Provided by rebeccalovestocook

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 3

Number Of Ingredients 14



Chicken Romano image

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.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g

¾ cup grated Romano cheese
¼ cup bread crumbs
1 tablespoon granulated garlic
2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon salt
6 thin chicken cutlets
1 tablespoon olive oil
1 green bell pepper, diced
6 sun-dried tomatoes
2 cloves garlic, minced
salt and ground black pepper to taste
3 ounces shaved Romano cheese

CHICKEN A LA ROMA

A wonderful skillet dish with a herb enriched sauce and mild tomato flavor. An 8 oz. can of tomato paste can be added for a more tradition red sauce taste. Try other types of pasta, such as Angle Hair. This is a very flexible recipe, adaptable to suit your taste. Try in a crock pot too!

Provided by bowjean

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19



Chicken a La Roma image

Steps:

  • In a large skillet, over high heat, brown chicken pieces in oil. Remove from skillet, reduce heat to medium, add onions, mushrooms and garlic. Cook until soft, add chopped tomatoes and cook about 5 minutes.
  • Add chicken to mixture in skillet, stirring in olives, wine, bouillon, herbs, spices and artichokes.
  • Bring to bubbling, reduce heat and cover with lid. Simmer until chicken is tender (about 30 minutes).
  • Carefully stir in mushroom soup.
  • Arrange cooked pasta in large pasta bowl, pour chicken mixture over center. Sprinkle with cheese. Garnish with fresh parsley.

Nutrition Facts : Calories 632.6, Fat 29.2, SaturatedFat 9, Cholesterol 113.6, Sodium 1017, Carbohydrate 44.4, Fiber 7.5, Sugar 4.4, Protein 45.7

2 tablespoons olive oil
2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs, cut into 1 in. to 1 1/2 in pieces
1/2 lb mushroom, sliced
1/2 large onions or 3/4 cup green onion, sliced
1 tablespoon garlic, minced
6 roma tomatoes, peeled and coarsely chopped
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup dry white wine or 1/2 cup chicken broth
1 -2 tablespoon chicken bouillon granule
1 tablespoon dry parsley flakes
1 teaspoon dried basil or 1 tablespoon fresh rosemary, chopped
1 teaspoon oregano
1 tablespoon capers (optional)
ground pepper, to taste
1 (6 ounce) jar marinated artichoke hearts, drained and quartered
1 (10 1/2 ounce) can cream of mushroom soup
8 -12 ounces penne pasta, cooked as directed on pkg
4 ounces parmesan cheese, grated
fresh parsley

CHICKEN ROMA

Make and share this Chicken Roma recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Chicken Roma image

Steps:

  • In 12" skillet, heat oil over medium-high heat and brown chicken.
  • Drain.
  • Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.
  • Bring to a boil over high heat.
  • Reduce heat to low and simmer covered 30 minutes or until chicken is done.
  • Skim fat if necessary.
  • Serve over hot noodles.

Nutrition Facts : Calories 488.2, Fat 33.3, SaturatedFat 8.4, Cholesterol 129.8, Sodium 966.6, Carbohydrate 9.9, Fiber 1.5, Sugar 4.4, Protein 33.6

2 tablespoons olive oil or 2 tablespoons vegetable oil
1 (2 1/2-3 lb) chicken, cut into serving pieces
1 (14 -16 ounce) can whole canned tomatoes, undrained and chopped
1/2 cup sliced pitted ripe olives (optional)
1 garlic clove, finely chopped
1 (1 1/4 ounce) envelope lipton recipe secrets beefy onion soup mix
1/4 cup dry red wine or 1/4 cup water
hot cooked noodles

ROMA CHICKEN

One of Uncle Marks favorite.

Provided by Steincamp Family

Categories     Chicken

Time 30m

Number Of Ingredients 10



Roma Chicken image

Steps:

  • 1. In a large skillet, heat oil and butter over medium-high heat. Add chicken; cook and stir until soften , but not browned. Return chicken skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 mins or until chicken is no longer pink in center. Serve with rice, if desired.

1 Tbsp olive oil
1 Tbsp butter or margarine
4 boneless, skinless chicken breast halfs
1 onion, sliced
2 garlic cloves , pressed
14 1/2 oz italian stewed tomatoes
1 c chicken broth
1/2 c sliced green olives
1/4 c cappers (optional)
hot cooked rice (optional)

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