Microwave Romano Chicken Recipes

Steps:

• Butter/grease a microwave-safe baking dish (large enough to hold 4 rolled chicken breasts).
• Season the inside of the chicken breast with salt and black pepper, then place 1 slice of Swiss cheese and 1 slice ham on top of each pounded chicken breast.
• Roll up as tightly as possible and secure with toothpicks (if necessary).
• In a small bowl combine the Parmesan cheese, paprika, garlic powder, tarragon, basil and dry breadcrumbs.
• Roll/coat the rolled chicken breast into the spice/breadcrumb mixture to coat on all sides.
• Place into a baking dish, then drizzle with melted butter.
• Cook on HIGH for about 10 minutes or until the chicken is cooked through and the juices run clear.

Steps:

• Arrange chicken, thickest parts to outside edges in glass pie plate, 10x1 1/2 or 9x1 1/4 inches (sides of chicken will touch).
• Cover dish with plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and temperature reaches 170°. Let stand 5 minutes.
• Cool slightly; cut into desired size of pieces.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
• Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
• Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

Steps:

• Place chicken in a microwave-safe dish. Top with soy sauce, garlic powder and pepper. Sprinkle with cheese and dot with butter. Cover and cook on high for 4-5 minutes or until a thermometer reads 170°.

Steps:

• Using kitchen shears or a sharp knife, remove most of the skin from the chicken. This is easier than it sounds, especially with scissors.
• Place chicken breast side up in a microwavable pan (Pyrex is great).
• Mix salt and spices and rub all over the outer surfaces of the chicken.
• Place onion inside cavity (be sure to remove the gizzard bag first!).
• Set microwave power on 70% (or medium high).
• Microwave for about 10 minutes per pound, so 35 minutes for a 3.5 lb bird, 50 minutes for a 5 lb-er, etc.
• Let stand for 10 minutes before cutting, then enjoy! Do make sure the breast meat closest to the bone is cooked; the legs will be done before the center.

Steps:

• Heat oven to 375 degrees F.
• Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
• Combine butter and garlic in a 9-inch pie pan.
• Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
• Place chicken breasts into ungreased 13x9-inch glass baking dish.
• Drizzle with any remaining butter mixture.
• Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).