This Chicken Romano recipe produces perfectly cooked and moist chicken. Combined with simple ingredients like lemon, butter, garlic and Romano cheese, it is heaven on a plate. Add some crusty bread and a good white wine for a dinner that you would be proud to serve to family and friends.
Course Main Course
Prep Time 15minutes
Cook Time 40minutes
Total Time 6hours55minutes
4cupsvery hot tap water
610 ounce average boneless, skinless chicken breasts
1teaspoonfresh ground black pepper
1⁄2 cup plain bread crumbs
1cupparmesan cheesefreshly grated
1cupromano cheesefreshly grated
½cup1 stick butter, melted
Lemon Butter Sauce
4tablespoons½ stick butter
2lemonsone zested and juiced, one sliced
⅓ cupwhite wine
2tablespoonsfresh Italian parsleyfinely chopped
Prepare the brine by combining hot water, salt and sugar. Stir until fully dissolved. Let cool. Can add ice cubes to water to speed down cooling process.
Place chicken breasts in a large glass bowl or large ziplock bag. Pour brine solution over chicken. Cover with saran wrap or seal the bag. Place in fridge for 4-6 hours.
Preheat oven to 400°F.
Remove chicken breasts from brine and rinse until cool water. Pat dry. Sprinkle with salt and pepper.
Combine breadcrumbs, parmesan and romano cheeses and flour in breading pan or shallow bowl; set aside. Place melted butter in another breading pan or shallow bowl.
To make the sauce: In a small saucepan on the stovetop, melt ½ stick butter until bubbly. Do not let brown. Add chopped garlic and let cook for 1 minute or until fragrant. Add the wine, lemon zest and lemon juice. Stir and continue simmering for 3-5 minutes. Pour hot butter lemon mixture into the bottom of a 13 x 9 enameled or glass baking pan.
To bread the chicken: coat one chicken breast at a time into the melted butter and then place the breast into the breadcrumb mixture, turning to coat evenly. Pat the mixture onto the chicken. Place chicken in baking pan on top of the butter/lemon sauce. Continue breading the chicken the chicken until all are nestled in a single layer in the pan. Place an extra breadcrumb/cheese topping on top of each breast. Place lemon slices among the chicken pieces.
Bake for 40 minutes or until chicken is tender and juices run clear or a digital meat thermometer reads 155 degrees. The chicken will continue cooking in the hot butter sauce to reach 165 degrees. Do not overcook the chicken.