Saturday, October 4, 2008

Pollo Romano

After Romano and Parmigiano tied in the poll, I promised a tribute post to each cheese. Now for Romano's -

Pollo Romano

This is a very simple and quick recipe for chicken with a cheesy, creamy sauce. It is such a quick fix for those nights that you have to whip dinner up in a breeze and it is almost impossible to mess it up. So here it goes:

Trim, de-vein, and season four chicken breast with salt, pepper, garlic powder, and italian seasoning

Add a few TB olive oil to a skillet

Brown the chicken breasts on both sides

Add in 1-2 cups of heavy whipping cream

(Remember to watch your heat, I suggest keeping it on medium from here on out)

sprinkle a few heaping TB of grated romano cheese over the chicken until all of it is covered. While cooking, the cheese will melt into the cream and thicken it.

Let the cream bubble, the cheese melt, and the chicken cook all the way through (about 15-20 minutes, depending on the size of the chicken breasts)

When you plate the chicken, save all that creamy goodness to pour on top

OPTIONAL - at the end, you could put the whole pan under the broiler for a couple minutes and get that cheese really bubbling! (either way, though, you'll get a tasty gravy!)

See what I mean? Super Easy and very tasty. But that's no surprise considering romano makes everything taste great! Buon Appetito!

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