ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: crusted chicken romano from The Cheesecake factory

Misc.
Cheesecake factory's "crusted chicken romano" , a breast of chicken crusted with parmesan and romano cheeses, looking to make at home, esp. how to cook, and other ingredients in the "crust". any help is appreciated and thanked in advance
MsgID: 1412296
Shared by: David, Boston MA
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Peaches and Pork Stew
  • PEACHES AND PORK STEW 1 tb olive oil 1 1/2 lb boneless pork loin, cut in 3/4 inch cubes 1/2 tsp salt 1/4 tsp ground black pepper 2 cups whole baby onions, frozen, thawed, drained 1 medium green bell pepper, coarsely c...
  • Potato-Onion Frittata (with garlic and zucchini)
  • POTATO-ONION FRITTATA 1 large all-purpose potato (about 10 ounces), peeled and cut into 1/2-inch cubes 2 tablespoons butter 2 red onions, cut into 1/4-inch slices 2 cloves garlic, minced 1 small zucchini, cut into 2x1...
  • Apple-Almond Torte (food processor)
  • APPLE-ALMOND TORTE 2 cups almonds, lightly toasted 1 cup sugar 4 ounces (about 12) Italian ladyfinger cookies (savoiardi), crumbled 2 1/2 teaspoons baking powder 3 tart apples (such as Granny Smith or Pippin), peeled,...
  • Breakfast in a Muffin
  • BREAKFAST IN A MUFFIN 6 eggs 1/4 cup applesauce 1 cup all-purpose flour 1/3 cup rolled oats 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon pepper 1/2 cup shredded reduce...
  • Almost La Victoria's Green Taco Sauce (blender)
  • ALMOST LA VICTORIA'S GREEN TACO SAUCE 7 lbs green tomatoes, slice 1/4-inch thick 2 1/2 lbs tomatillos, slice 1/8-inch thick 2 lbs Anaheim or new Mexican chiles, roast, peel, de-seed 1 lb yellow Hungarian wax chiles, s...
  • Gulyassuppe (Goulash Soup) (not Der Lindenbaum)
  • GULYASSUPPE (GOULASH SOUP) 1 pound beef (chuck, shin, neck) 2 tablespoons lard or bacon fat 1 large onion, diced 1 heaping tablespoon Hungarian sweet paprika salt and pepper 2 tablespoons vinegar 1 tablespoon to...
ADVERTISEMENT
  • Thai-Style Warm Noodle Salad (with peanut sauce)
  • THAI-STYLE WARM NOODLE SALAD 8 oz. angel hair pasta, uncooked 1/2 cup chunky peanut butter 1/4 cup soy sauce 1/4 to 1/2 tsp. red pepper flakes 2 green onions, thinly sliced 1 carrot, shredded Cook pasta according to ...
  • Grilled Stuffed Zucchini (using garbanzo beans)
  • GRILLED STUFFED ZUCCHINI 4 large zucchini, cut lengthwise in half 1 cup chopped red bell pepper 1 cup chopped onion 2 teaspoons minced garlic 1 tablespoon olive oil 1 medium tomato, seeded and chopped 1 tablespoon cho...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: crusted chicken romano from The Cheesecake factory
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!