Chicken Romano
Submitted by Sarah Wissman on Friday, November 7, 2008 17:31
Posted in category Poultry and Fish
This chicken dish is courtesy of Jen Pearson, family Friend of Sarah Wissman. It is very tasty, and is easy to make. You can serve it over some rice for a full meal.
Ingredients
- 3 Split, skinless chicken breasts
- ½ cup Flour (with some salt and pepper)
- ¼ cup Vegetable oil
- ¼ cup Minced onion
- 2 cups Tomato juice
- 2 tablespoons Parmesan cheese
- 1 tablespoon Sugar
- ½ teaspoon Salt
- ½ teaspoon Garlic salt
- ½ teaspoon Oregano
- ½ teaspoon Basil
- 1 cup Shredded cheese
Directions
- Place flour in a baggie and one at a time, put in chicken and shake to coat. Heat oil over medium heat until a drop of water sizzles. Brown chicken slowly. Remove chicken. Brown onions until soft. In a separate bowl, combine all but the cheese. Add this mixture to onions in skillet. Return chicken to sauce. Cover, turn heat to low and simmer about 30 minutes. When chicken is tender, sprinkle cheese over, and heat until cheese melts (leave lid off).
Notes
- Serve over rice.
3 responses to “Chicken Romano”
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We had this last night and it was fantastic. The kids actually ate it, and Maria said we should include this in out regular rotation.
It was easy to make too. Next time I may put some veggies in it like mushrooms and zucchini, maybe even a little red wine vinegar. But is was delicious as is.
Made this again tonight. Almost as good as last time, partly because I may have over-cooked the chicken a little, and I also forgot to add the shredded cheese on top at the end.
Good thing we have a dog, as the kids enjoy throwing rice all over the place.
Matthew said, “Daddy can you make this chicken every day, it is the best chicken I ever had.”