Chicken breasts romano

Chicken breasts romano
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Chicken breasts romano ingredients

  • 6 ea Chicken Breasts, Boneless
  • 1 ea Onion, Medium, Chopped
  • 2 T Vinegar
  • 1 t garlic
  • 1 t basil
  • 2 T parsley
  • 4 T Extra virgin olive oil
  • 2 c Tomato juice
  • 1⁄2 lb Mushrooms, Sliced & Sauteed
  • 2 T Sugar
  • 1 t Oregano
  • 1 c romano cheese, grated
  • 1 flour

Cooking Chicken breasts romano

1. In 1 t oil, saute sliced mushrooms and just before done add garlic to pan to sizzle.
2. Remove and set aside.
3. Dredgei chicken breasts in flour, fold edges under to plump breasts and brown with folded edges down to seal and keep shape.
4. Browni smooth side and then arrange smooth side up. Pour tomato juice over all. Sprinke vinegar, sugar, and herbs.
5. Spread onion and mushroom/garlic over chickens.
6. Sprinkle with 4 t romano & top with chopped parsley.
7. Cover & simmer 45 mins.
8. Remove to serving platter and top with remaining romano.

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