Baked Chicken Romano

Baked Chicken Romano

Photo by minid33

  • Prep Time


  • Total Time


  • Servings



  • 10 tbsp butter, divided

  • 2 tbsp Dijon mustard

  • 1 c bread crumbs

  • 1 c grated Romano cheese

  • ¼ c minced fresh parsley

  • ½ c all-purpose flour

  • 1 tsp salt

  • ½ tsp pepper

  • 6 skinless, bonless chicken breasts


Preheat oven to 350. Melt 8 tbsp butter in a small saucepan; stir in mustard Combine bread crumbs, Romano and parsley in a shallow dish. Combine flour, salt and pepper in another shallow dish. Coat chicken with flour. Dip in melted butter. Roll in crumb mixture Heat remaining 2 tbsp butter in a large skillet over medium-high heat. Add chicken; cook, turning once, until lightly browned on both sides, about 10 min Place chicken in a large baking dish. Bake until cooked through, about 20 min


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