Chicken Romano

You have freedom in how you bread, batter, and prepare your chicken to the sauce you choose to accompany it.

Here’s my take, enjoy.

Ingredients

4 chicken breasts

1/2 C AP flour

TT salt & pepper

TT garlic powder

4 ea. egg, beaten

6 oz. Romano cheese, grated

1 tsp. red pepper flakes

1 Tbsp. parsley, minced

1 ea. lemon halved

¼ C vegetable oil

4 Tbsp. unsalted butter

6 oz. artichoke hearts, drained

Directions

Preheat oven to 350 degrees

Season flour with salt, pepper, and garlic powder

In a bowl, combine eggs, Romano cheese, juice from half a lemon, red pepper flakes, parsley for your batter.

Heat vegetable oil in a large pan over medium-high heat.

Dredge each chicken breast in flour and add to the egg mixture to cover completely.

Add battered chicken to the pan and cook until the batter is set and golden brown — approximately 3-4 minutes per side.

Finish the chicken in the oven until it reaches 165 degrees.

Remove any excess oil from the pan, add the butter to melt.

Add the artichoke hearts and juice of the other half of lemon.

Pour sauce over the chicken and serve.