Chicken Romano

I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 462 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 green bell pepper, diced
• ¼ cup bread crumbs
• 2 teaspoons ground cayenne pepper
• 1 tablespoon granulated garlic
• 6 sun-dried tomatoes
• ¾ cup grated Romano cheese (Optional)
• 6 thin chicken cutlets
• 3 ounces shaved Romano cheese (Optional)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.

Step 3

Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 4

Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.

Step 5

Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.