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Baked Crisp Parmesan Romano Chicken

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Our Italian chicken, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar, and breadcrumbs made from cubes of crusty white bread.

Source: Martha Stewart Living, March 2005
Servings

Ingredients

Directions

Cook's Notes

Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.

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  • cook4me67
    13 AUG, 2012
    This chicken was fabulous! I marinated it overnight-it was juicy, fall off the bone tender and very flavorful. I made two chickens and was left with only a few pieces!! I doubled the coating which turned out to be way too much. I also added a little extra cheese. This is now a favorite of my family!
    Reply
  • San357
    15 JUL, 2011
    This is for chamois; If u have any extra cheese left from this recipe, you can Put it in a freezer bag, & freeze until another recipe calls For it. This can be done with many different cheeses, blocks, & shredded. I have right now about five in my freezer to use In different recipes.
    Reply
  • chamoisb
    13 JUL, 2011
    My family absolutely adore this recipe. They begged me to make it again, but the cheeses are hard to find in a smaller quantity and end up going to waste. So, this is our "once-in-a-while" dish. Hey, that makes it more special.
    Reply
  • ninjamom331
    12 APR, 2011
    Wow this was so easy to make and just delicious. I didn't have a whole chicken on hand so I just used 5 chicken legs and two split chicken breasts. I also had only Panko bread crumbs and they worked out great. Really tasty and delicious, great week night meal.
    Reply

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