CHICKEN ROMANO
Servings: 4

1 pound fresh spinach, rinsed, steamed, and chopped
3 tablespoons butter or margarine
3 tablespoons flour
1-3/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup shredded Swiss cheese
2 cups chopped, cooked chicken
1/2 pound mushrooms, halved
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Place spinach in a large saucepan with 2 tablespoons water. Cover and steam until tender, about 3 minutes. Drain well; press between paper towels to squeeze out excess water. Transfer to a 12x8x2-inch baking dish.

In a large saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning.

Gradually whisk in milk. Add salt, pepper, and nutmeg. Cook, stirring constantly, until mixture thickens and comes to a boil.

Reduce heat to low, add Swiss cheese, and cook until melted.

Remove sauce from heat. Add chicken and mushrooms. Pour over spinach.

Combine bread crumbs and Parmesan cheese; sprinkle over chicken.

Bake for 20 minutes, until bubbly and lightly browned on top.

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CHICKEN BREASTS ROMANO

FOR THE CHICKEN:
1/3 cup all-purpose flour
1/2 tbsp. salt
1/4 tsp. pepper
3 whole chicken breasts
2 tbsp. melted shortening
FOR THE SAUCE:
2 cups tomato juice
1 (4 oz.) can sliced mushrooms, drained
1/4 cup chopped onion
2 tbsp. grated Romano cheese
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. garlic salt
1/2 tsp. whole oregano
1/4 tsp. basil leaves
hot cooked egg noodles (to serve)

TO PREPARE THE CHICKEN:
Combine flour, salt, and pepper in a shallow dish. Dip chicken breasts in flour mixture to coat. Brown chicken breasts in shortening.

TO PREPARE THE SAUCE:
In a saucepan combine tomato juice, mushrooms, onion, Romano cheese, sugar, vinegar, garlic salt, oregano, and basil leaves.

When chicken is browned, place in the sauce mixture. Simmer 30-45 minutes.

TO SERVE:
Serve over egg noodles prepared by directions on package.