Recipes Ingredients Meat & Poultry Chicken Baked Crisp Parmesan Romano Chicken 3.5 (61) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 Our Italian-style baked chicken parmesan, 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. Ingredients ¼ cup extra-virgin olive oil, plus more for baking sheet ¼ cup plus 1 tablespoon red-wine vinegar ½ teaspoon coarse salt ¼ teaspoon crushed red-pepper flakes ½ teaspoon dried oregano 3 garlic cloves, minced and divided 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces 1 cup fresh breadcrumbs ¼ cup freshly grated Parmesan cheese ¼ cup freshly grated Pecorino-Romano cheese 2 tablespoons flat-leaf parsley, fresh, finely chopped ¼ teaspoon freshly ground pepper Directions Preheat oven to 400 degrees. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving. Cook's Notes Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful. Rate it Print