Chicken Romano

Method5 steps · about 45 min

1. 1

   Step 1: Preheat oven to 375 degrees F (190 degrees C).

2. 2

   Step 2: Combine the 3/4 cup grated Romano, bread crumbs (¼ cup), granulated garlic (1 tablespoon), cayenne, thyme, 1 teaspoon ground black pepper and 1 teaspoon salt in a shallow bowl. Press each chicken cutlet (6) into the mixture, turning to coat. Arrange in a baking dish.

   Uses 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

3. 3

   Step 3: 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).

   Bake chicken cutlets · 25 minUses Romano-crusted chicken cutlets

4. 4

   Step 4: Heat the oil (1 tablespoon) in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes (6), and minced garlic (2 cloves) to the skillet. Season with salt (to taste) and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.

   Uses 1 tablespoon olive oil · 1 green bell pepper, diced · 6 sun-dried tomatoes · 2 cloves garlic, minced · Salt to taste, for vegetables · Ground black pepper to taste, for vegetables

5. 5

   Step 5: Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese (3 ounces).

   Uses Baked Romano-crusted chicken · Sauteed green pepper, tomato and garlic topping · 3 ounces shaved Romano cheese (optional)