Recipe: Lemon-Herb Chicken Romano (using chicken breasts and Romano cheese)

LEMON-HERB CHICKEN ROMANO



4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
4 large eggs
1 tablespoon whole milk
1 cup freshly grated Romano cheese
2 tablespoons canola oil
1/2 cup dry white wine
1/3 cup light-sodium chicken stock
2 lemons 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup chopped fresh parsley

Preheat the oven to 350 degrees F.

Season the chicken with the salt and pepper; set aside.

Set up an assembly line of three bowls. Add the flour, parsley, and garlic powder to one bowl. Add the eggs and milk to the next and beat them slightly. Add the cheese to the last bowl.

Heat a large ovenproof skillet over medium-high heat. Add the canola oil. Dredge a piece of chicken through the flour, coating it completely. Add it to the egg, coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken.

Add the chicken to the skillet, and repeat with remaining chicken breasts. Cook each breast until it is golden on each side, about 5 minutes per side. Be gentle when flipping the chicken so you don't lose the breading.

Once the chicken is browned, add the wine to the skillet and turn off the heat. Add the chicken stock and the juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet. Add the butter pieces to the skillet.

Cover the skillet and bake the chicken at 350 degrees F for 20 to 25 minutes. Remove the chicken from the oven and sprinkle on the chopped parsley. Let cool for 5 minutes before serving.

SERVING SUGGESTION:
This is commonly served with pasta, but we love it with salads, rice, or even potatoes. It's up to you!

Makes 2-4 servings
Adapted from source: Seriously Delish by Jessica Merchant