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chicken romano recipe

Written on Thursday, September 29, 2016 | 9:08:00 AM




makes: 4 servings (1 chicken breast half, 1⁄3 cup spaghetti, and 1⁄3 cup sauce each)

prep: 20 minutes       bake: 18 minutes

Ingredients : 
- Nonstick cooking spray
- 4 skinless, boneless chicken breast halves (1¼ to 1½ pounds total)
- 1 egg white
- 1 tablespoon water
- 1¼ cups cornflakes, crushed (about ½ cup crushed)
- 2 tablespoons grated Romano cheese
- ½ teaspoon dried Italian seasoning
- 1⁄8 teaspoon black pepper
- 4 ounces dried multigrain spaghetti
- 1 1⁄3 cups low-sodium tomato-base pasta sauce
- Shaved or grated Romano cheese (optional) 
- Snipped fresh Italian (flat-leaf) parsley (optional)

Preparation Method :
1) Preheat oven to 400°F. Lightly coat a 15×10×1-inch baking pan with cooking spray; set aside. Place each piece of chicken between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken breast halves until about ½ inch thick. Remove plastic wrap. Set aside.

2) In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture, letting excess drip off. Then dip chicken into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.

3) Bake for 18 minutes or until chicken is no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.

4) To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.

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