Romano Chicken With Creamy Tomato Sauce

By AllisonClayman

Ingredients

• For the sauce:
• 1 C milk
• 1 Tbs + 1 tsp butter
• 2 cloves garlic, minced
• 1 1/2 Tbs flour
• 4 oz cream cheese
• 3/4 C marinara sauce
• Salt & pepper
• For the chicken:
• 1/2 C flour
• Salt & pepper
• 1 egg, beaten
• 2 tsp water
• 1/4 C grated romano cheese
• 2 chicken breast halves
• Canola oil
• Hot, cooked pasta

Preparation

Step 1

Prepare creamy tomato sauce. In a small bowl, heat milk in the microwave for a minute or so. In a medium saucepan over low heat, melt butter. Add the garlic and cook until soft. Ad flour and mix well. Add the heated milk and whisk until smooth. Stir in the cream cheese and whisk until smooth. Stir in marinara. Simmer for 3 minutes. Add salt and pepper. Set aside and keep warm.

In a flat dish, combine flour, salt and pepper. In another flat dish, whisk egg and water. Put romano cheese on a plate or board.

Place a piece of plastic wrap over each piece of chicken and pound the chicken to 1/2" thick. Coat all sides lightly with the seasoned flour, tapping off excess. Dip chicken in egg mixture, then roll in romano cheese to coat both sides.

Heat a skillet over medium-high heat and add enough oil to coat the pan. Place chicken in pan and cook until golden brown and meat is no longer pink in the middle. Pour tomato sauce over pasta and serve with chicken.