I created about 30 recipes that use boneless-skinless chicken breasts and this is part of that collection.
You can get boneless, skinless chicken breast at any market. I prefer fresh chicken (although most of it comes frozen from the packer.) If I buy frozen, I like ones that are IQF... or individually quick frozen. For food items that are IQF, they are frozen at a low temperature very quickly.
Because the product freezes so fast, it retains the moisture and allows you to cook from a frozen state without your food becoming rubbery. It costs a little more but saves thawing time.
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Chicken Romano Recipe
4 boneless and skinless chicken breasts
1 cup buttermilk
1 cup dry plain bread crumbs or panko
1/2 cup Romano cheese
1 Tablespoon dried oregano
1 teaspoon dried basil
salt/pepper to taste
a splash of olive oil
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Place a chicken breast in a large bag and pound (with a mallet, rolling pin or can) until the breast is an even thickness, about 1/2 inch.
Proceed to pound the other pieces of chicken until all are similar thickness. Soak the chicken in a bowl of buttermilk for 1 hour or up to a day. Combine the dry ingredients in a shallow bowl.
Add salt and pepper to taste. Coat the chicken with the breadcrumb mixture. Heat a large non-stick fry pan with a splash of olive oil. Add the chicken and cook about 3-4 minutes per side or until cooked evenly and completely.
Let rest 5 minutes before you serve. Tastes good with a little tomato sauce and over pasta or with some fresh veggies.
Hometown Recipes With Chef Dawn Walker: Chicken Romano
Article: Hometown Recipes With Chef Dawn Walker: Chicken Romano 
Source: Santa Clarita News
Author: Chef Dawn Walker