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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (224g) Recipe makes 2 servings |
||
| Calories 454 | ||
| Calories from Fat 180 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.0g | 30% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.2g | ||
| Cholesterol 213mg | 71% | |
| Sodium 297mg | 12% | |
| Potassium 398mg | 11% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.4g | ||
| Protein 41.1g | 82% | |
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Ingredients
- 2 chicken breasts
- 1/2 cup flour
- 2 tablespoons romano cheese, you can use kraft in a jar
- salt and pepper
- 1 egg, beaten
- 2 teaspoons water
Directions
1
Whisk together the egg, and the water.2
Pound out chicken breasts to, at most, 1/2 inch thick.3
Season the flour with salt and pepper, and coat the chicken lightly.4
Then dip in egg, and cover with shredded Romano.5
Place in frying pan on medium high, with a little bit of oil.6
Cook until golden brown.
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Featured Reviews for This Recipe
From: CuteCook1117
On Jul 29, 2008
What a great way to make chicken! The flavors and textures of the chicken being ramano encrusted made this dish realllllly tasty. I added some extra seasoning, which I think is needed in order to bring out the flavors intertwined with the bulk of flour. If you're looking for a new way to make chicken-- this is a must!!!
From: JackieOhNo!
On Feb 6, 2008
I made this with 1-1/2 lbs. of thin-sliced chicken breasts and doubled the rest of the ingredients, adding Italian seasoning to the flour. As suggested, I also used the Roasted Garlic Alfredo Sauce. Compliments all around!
From: beachbum7786
On Jan 24, 2007
We tried this recipe tonight and it was great! This has been, so far, the best recipe we've tried off here so far. Prep was pretty easy, cooked quick and was delicious. I'd highly suggest this to anyone who likes chicken & cheese!
From: Ted Mizerek
On Oct 18, 2005
I used Classico brand Roasted Garlic Alfredo sauce and sprinkled the chicken with oregano. My wife said it's one of the best dishes I ever made.
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