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.

My Garden 2014

 Here are a few photos of my flower garden from last year.  So far I haven't seen many new shoots of my lilies and other perennials which has been disappointing.  They were so lovely last year.  Fingers crossed for a great spring and summer 2015. 

Enjoy!

I love flowers, plants and gardening.  Baking and cooking is a passion but planting and nurturing flowers and plants is a   hobby that gets me out of the kitchen and outdoors in the spring, summer and fall.  When winter arrives it's time for indoor plants to get some attention but right now it's Summer!

I love container gardening and plan on expanding my gardening to be something a little different next year but until then please enjoy my small but truly beautiful garden.

6/15/14

Dinner Tonight! Roasted cauliflower with Lemon Pepper Chicken

Thanks to Emeril this cauliflower recipe hit the spot along side a boneless chicken breast sauteed lightly with olive oil and seasoned with lemon pepper..and as most days a bibb or romaine lettuce salad..A light salad, greens only  adds the right taste to blend in with most meals... 

Happy Cooking from my home to yours!

Adding a salad was just the right touch!!

The Cauliflower roasted nicely..

 Here is Emeril's recipe..Fast and ready in 15 minutes.

5 or 6 cups  fresh cauliflower florets
1/4 cup extra virgin olive oil
1 tablespoon sliced garlic (I minced mine)
2 tablespoons lemon juice
1 tsp. salt
1/2 tsp. black pepper
2 tablespoons grated Parmesan cheese
chopped chives for garnish

Heat oven to 500 degrees..Place cauliflower florets in roasting pan..Drizzle olive oil over the cauliflower, and season with garlic and lemon juice, salt and pepper.  Place the pan in the oven and cook 15 minutes, stirring occasionally to ensure even roasting. Remove from oven and sprinkle with Parmesan. Garnish with chives and serve.

 12/2/11