Parmesan Romano Chicken Bake

  • 2-3 lbs. chicken, cut into portion sized pieces (You can use boneless chicken breasts)
  • 2 eggs, beaten until yellow
  • 2 cups bread crumbs, rolled finely
  • 1/2 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely diced green pepper
  • 1/2 cup finely diced celery
  • 1/2 tsp. salt
  • 1/2 tsp. oregano
  • 1/4 lb. butter

Dry chicken with a paper towel. Dip pieces into beaten eggs.

Mix bread crumbs, cheeses, green pepper, celery, salt, and oregano in a plastic ziploc bag. Put each piece of chicken into the mixture in the bag and shake until coated.

Spread 2 tbs. melted butter in the bottom of a large flat baking pan. Place chicken on melted butter with the skin side down. Dot with chips of butter. Cover the pan tightly with foil. Bake 45 minutes at 350°.

Remove foil and turn pieces of chicken over. Bake for an additional 30 minutes at 350° or until golden brown.

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