Saturday, April 25, 2015

Easy Chicken Romano (Cheesecake Factory Recipe)

Welcome to my kitchen where most days there is something yummy being prepared.  Today it's an easy peasy chicken recipe.  A lighter version of Chicken Romano that is still delicious while cutting back on fat and calories. Enjoy!

One of the easiest recipes to make using thinly sliced chicken breasts.







2 chicken breasts boned and thinly sliced
2 Tablespoons Flour
2 Tablespoons Pecorino Romano cheese
salt and pepper
1 egg beaten
2 teaspoons water
sliced lemon for garnish optional

Note:  This recipe can be easily doubled or tripled for your families needs.



  1. Whisk together the egg, and the water.
  2. Pound out chicken breasts to, at most, 1/2 inch thick.
  3. Season the flour with salt and pepper, and coat the chicken lightly.
  4. Then dip in egg, and cover with shredded Romano.
  5. Place in frying pan on medium high, with a little bit of oil.
  6. Cook until golden brown. Remove chicken from pan and cover. In the same pan, scrap bottom of pan and Add 2 T. butter and 2 T olive oil .  When completely melted add 1/2 cup chicken broth and simmer.
Cook approx. 1/2 lb. Angel hair pasta a dente.  Drain reserving 1/2 cup water.  Add reserved water to chicken broth mixture and toss with pasta.  Top with cooked chicken and diced tomatoes. Garnish with lemon if desired.  Yummy! 

Adapted from Cheesecake factory recipe.  I changed it up a bit to make it a lighter version and added some diced tomatoes for color.











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