Recipe: Chicken Romano

Seems to be there are quite a few recipies going around. Hope these are of any help.

Paula

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Chicken Romano
(from http://www.sol.dk/dk/io/mortens_opskrifter_uk/o0070413.html)

Ingredients (4 servings)
2 1/2 Chicken pieces
2 tb Vegetable oil
Salt
Pepper
1 Onion, sliced
12 oz Chili sauce
1 ts Dried oregano leaves
Grated parmesan cheese

Instructions
Brown chicken in oil, drain. Season with salt and pepper to taste. Add onion, cover and cook 30 minutes. STir in chili sauce and oregano. Cook uncovered 10 minutes longer basting frequently. Skim excess fat from sauce. Serve sauce over chicken sprinkled with cheese.

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Oven Fried Chicken Romano
(from http://www.pickadillysquare.com/recipes.htm)

1 garlic clove
1/4 pound butter
1 cup soft bread crumbs
1/3 cup finely grated Romano Cheese
2 tablespoons minced parsley
1 teaspoon salt
1/8 teaspoon pepper blk
2 1/2 pounds Chicken, cut up

Preheat oven to 350 degrees
Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish combine the bread crumbs, romano cheese, parsley, salt and pepper. First dip the cicken into the butter and then coat in the bread crumb mixture. Arrange the chicken 1 layer deep in a greased large, shallow baking panand drizzle evenly with the remaining butter. Bake uncovered for 1 to 1 1/4 hours until fork tender and browned.

I have substituted the romano with cheddar cheese and it was very good also.

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Chicken Breasts Romano
(from http://www.culinary.com/foodtext/poultrya/408.shtml)

6 ea Chicken Breasts,Boneless
1 ea Onion, Medium, Chopped
2 tb Vinegar
1 t Garlic
1 t Basil
2 tb Parsley
4 tb Extra Virgin Olive Oil
2 c Tomato Juice
1/2 lb Mushrooms, Sliced & sauteed
2 tb Sugar
1 t Oregano
1 c Romano cheese, grated
1 x Flour

In 1 t oil, Saute sliced mushrooms and just before done add garlic to pan to sizzle. Remove and set aside. Dredge chicken breasts in flour, fold edges under to plump breasts and brown with folded edges down to seal and keep shape. Brown smooth side and then arrange
smooth side up. Pour tomato juice over all. Sprinke vinegar, sugar, and herbs. Spread onion and mushroom/garlic over chickens. Sprinkle with 4 T Romano & top with chopped parsley. Cover & simmer 45 mins.
Remove to serving platter and top with remaining romano. Adapted from a submission by Lori Moreau- Yacht Alberta Rose . Ship to Shore Cookbook