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| Home -> [Breasts, Chicken, Entrees, Meats, Poultry] -> [Chicken breasts romano Recipe] |
Chicken breasts romano
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Breasts, Chicken, Entrees, Meats, Poultry |
Rating: |
0 |
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Ingredients:
| | 6 ea Chicken Breasts, Boneless | | | 1 ea Onion, Medium, Chopped | | 2
| tbsp | Vinegar | | 1
| tsp | Garlic | | 1
| tsp | Basil | | 2
| tbsp | Parsley | | 4
| tbsp | Extra Virgin Olive Oil | | 2
| cup | Tomato Juice | | 1/2
| lbs | Mushrooms, Sliced & sauteed | | 2
| tbsp | Sugar | | 1
| tsp | Oregano | | 1
| cup | Romano cheese, grated | | 1
| x | Flour |
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Procedures:
| 1 | In 1 t oil, saute sliced mushrooms and just before done add garlic to pan to sizzle. | | 2 | . | | 3 | Remove and set aside. | | 4 | Dredge chicken breasts in flour, fold edges under to plump breasts and brown with folded edges down to seal and keep shape. | | 5 | Brown smooth side and then arrange smooth side up. | | 6 | Pour tomato juice over all. | | 7 | Sprinke vinegar, sugar, and herbs. | | 8 | Spread onion and mushroom/garlic over chickens. | | 9 | Sprinkle with 4 t romano & top with chopped parsley. | | 10 | Cover & simmer 45 mins. | | 11 | Remove to serving platter and top with remaining romano. |
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