Alotizzip Chicken Romano

"This is a fantastic way to get your pasta fix without sticking to the norm. It's got sharp flavored ingredients that appeal very much to me. Of course, add/subtract/substitute where you see fit."
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Stir together breadcrumbs and Romano cheese.
  • Pound chicken breasts to 1/4" or so.
  • Using large, deep-sided frying pan, heat olive oil. Don't allow to smoke as you'll need it for moisture in the sauce.
  • Add thinly sliced garlic and begin to soften and flavor the oil.
  • Rinse chicken with tap water, then dredge through breadcrumb/cheese mixture. Use fingers to mash mixture onto chicken so that every surface is breaded and all of mixture is used.
  • Fry breasts 'til lightly browned (no more pink juices) and remove to a plate. Keep warm. Add additional oil as needed- it's good for you!
  • To garlicky pan, add tomatoes- with juice- vinegar, olives, basil, and pepper flakes. Scrape free any bits from bottom of pan and bring to low simmer.
  • Plate each chicken breast, scoop a mound of noodles onto the side and smother with some sauce.
  • Sprinkle with more Romano cheese and serve immediately.
  • Serve immediately.

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Reviews

  1. Wonderful recipe! Cut 2 whole breasts from a bird into strips & proceded as directed. Doubled sauce & added about a teaspoon of fennel seed. Got pulled away from stove so added a cup of chardonnay & let simmer after step 7. Added 1/2 cup fresh chopped Italian parsley a couple of minutes before plating. Served as suggested with rigatoni. Otstanding piquant gently tempered by the balsamic vinegar. I can't wait to make with garden fresh tomatoes & basil w/o interruption this summer. Thank you Alotizzi for a real keeper!
     
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RECIPE SUBMITTED BY

I'm a "raised here" Texan- the alternative is "born here"- with 2 sons: Nate is 8 and Mike is 15. Mark is my domestic partner (just not gonna do the marriage thing again!) We have 2 rescued Siamese, a rescued Pug, and a purchased Boxer- that one wasn't my idea. I have a horse but she's a Thoroughbred broodmare and so doesn't fit the stereotypical "everybody in Texas has a horse" theory... and certainly neither do I! All of this living takes place in Denton, a northern suburb of Dallas. Since I haven't figured out how to retire early yet, I have to work. I make my living as a senior manager for a major pharmaceutical wholesaler. Yipee! If I happen to capture the elusive combination of time to myself AND expendable income, I ADORE going to estate sales. I'm part snooty buzzard and part snobby crow: I like bright shiny things that belonged to dead rich folk. Oh, the finds I could tell you about...! I'm a terribly cynical Gen-Xer who's discovering a passion for cooking and baking. There are three major ironies with this: 1) my mother was a gourmet cook and I hated every minute of it; 2) I had gastric bypass 5 years ago; 3) my children are absurdly picky eaters and Mark puts hot sauce on EVERYTHING. Mother recently found both sets of her grandparents in Ellis Island records, including their official immigration papers (from the Abruzzi region in Italy.) This has helped to spark my intense interest in mastering all the family recipes I grew up with as well as developing some of my own. As an aging only child, it's become terribly important to me to preserve the heritage so that my sons have them when I'm gone.
 
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